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 |
|---|---|---|---|
| 831 | 2016-01-09 18:28:15 | 73.41 | 96% |
| 287 | 2014-05-29 11:25:28 | 74.15 | 98% |
| 238 | 2014-05-27 14:50:21 | 67.90 | 96% |