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 |
|---|---|---|---|
| 333 | 2017-09-14 12:12:36 | 60.70 | 97% |
| 267 | 2017-08-23 12:00:34 | 56.99 | 97% |