Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 555 | 2012-04-24 09:09:09 | 58.93 | 94% |
| 46 | 2011-09-17 05:42:03 | 45.10 | 96% |