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 |
|---|---|---|---|
| 335 | 2016-12-18 23:06:48 | 65.38 | 91% |
| 219 | 2016-12-11 21:43:28 | 63.38 | 95% |