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 |
|---|---|---|---|
| 604 | 2010-10-18 03:56:09 | 123.92 | |
| 241 | 2010-07-29 04:11:53 | 90.20 |