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 |
|---|---|---|---|
| 1378 | 2015-08-14 15:47:28 | 64.24 | 96% |
| 634 | 2015-05-09 06:39:29 | 49.19 | 91% |