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 |
|---|---|---|---|
| 541 | 2012-05-18 16:59:50 | 58.55 | 96% |
| 120 | 2012-04-12 15:36:03 | 60.52 | 96% |