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 |
|---|---|---|---|
| 1722 | 2013-10-05 10:05:26 | 78.08 | 97% |
| 1287 | 2012-03-07 05:51:04 | 73.88 | 98% |