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 |
|---|---|---|---|
| 2105 | 2012-12-28 19:05:30 | 49.76 | 89% |
| 1307 | 2012-09-28 17:44:03 | 42.10 | 85% |