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 |
|---|---|---|---|
| 1477 | 2012-04-26 23:01:36 | 58.54 | 94% |
| 638 | 2012-04-14 11:55:21 | 58.33 | 96% |