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 |
|---|---|---|---|
| 174 | 2016-08-31 05:17:27 | 67.29 | 96% |
| 37 | 2016-08-26 10:55:23 | 57.02 | 97% |