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 |
|---|---|---|---|
| 287 | 2011-05-06 19:11:08 | 72.05 | 94% |
| 82 | 2011-02-19 11:36:02 | 70.29 |