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 |
|---|---|---|---|
| 778 | 2012-12-05 10:02:06 | 79.62 | 93% |
| 278 | 2012-11-16 10:34:53 | 87.10 | 92% |