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 |
|---|---|---|---|
| 664 | 2015-07-19 21:48:05 | 125.74 | 96% |
| 169 | 2015-05-25 23:52:42 | 133.17 | 96% |