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 |
|---|---|---|---|
| 485 | 2014-08-13 07:29:02 | 64.53 | 93% |
| 1 | 2014-07-11 19:58:05 | 50.14 | 91% |