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 |
|---|---|---|---|
| 364 | 2016-03-24 12:37:23 | 106.18 | 91% |
| 358 | 2016-03-24 12:31:26 | 128.19 | 98% |