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 |
|---|---|---|---|
| 693 | 2012-12-03 16:16:45 | 79.76 | 95% |
| 317 | 2012-11-11 11:06:41 | 63.98 | 89% |