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 |
|---|---|---|---|
| 150 | 2011-08-03 17:54:08 | 78.49 | 89% |
| 119 | 2011-07-22 17:23:20 | 76.08 | 89% |