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 |
|---|---|---|---|
| 1122 | 2011-10-11 05:08:01 | 49.63 | 90% |
| 135 | 2011-08-20 06:01:54 | 46.52 | 89% |