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 |
|---|---|---|---|
| 100 | 2016-02-11 07:50:13 | 87.88 | 89% |
| 87 | 2016-02-09 20:59:11 | 83.80 | 88% |