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 |
|---|---|---|---|
| 1563 | 2011-10-11 02:32:17 | 84.69 | 96% |
| 75 | 2011-08-27 01:23:48 | 65.81 | 90% |