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 | 2013-01-27 18:48:34 | 72.26 | 99% |
| 79 | 2013-01-25 09:36:40 | 61.32 | 93% |