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 |
|---|---|---|---|
| 1028 | 2016-08-31 07:25:05 | 51.48 | 94% |
| 550 | 2016-05-28 07:01:23 | 51.07 | 95% |