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 |
|---|---|---|---|
| 1087 | 2014-01-01 13:23:07 | 41.49 | 90% |
| 782 | 2013-04-06 17:48:03 | 43.03 | 93% |