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 |
|---|---|---|---|
| 263 | 2015-02-15 12:39:38 | 81.25 | 94% |
| 177 | 2015-02-13 14:07:07 | 72.89 | 88% |