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 |
|---|---|---|---|
| 629 | 2014-07-03 13:29:50 | 58.26 | 93% |
| 69 | 2014-04-29 08:22:30 | 53.41 | 98% |