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 |
|---|---|---|---|
| 113 | 2015-10-21 08:15:52 | 94.57 | 96% |
| 93 | 2014-10-23 09:59:33 | 89.92 | 96% |