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 |
|---|---|---|---|
| 94 | 2016-12-11 21:04:54 | 118.05 | 100% |
| 88 | 2016-12-11 20:57:25 | 103.26 | 94% |