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 |
|---|---|---|---|
| 1187 | 2011-05-09 22:50:08 | 56.94 | 89% |
| 361 | 2011-04-22 21:54:32 | 72.01 |