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 |
|---|---|---|---|
| 490 | 2012-12-10 16:55:31 | 60.25 | 98% |
| 223 | 2012-11-28 16:20:26 | 50.43 | 98% |