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 |
|---|---|---|---|
| 384 | 2015-04-05 02:43:08 | 68.63 | 93% |
| 332 | 2015-04-03 11:33:04 | 80.06 | 98% |