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 |
|---|---|---|---|
| 2649 | 2013-08-15 04:45:49 | 85.96 | 95% |
| 108 | 2012-06-19 05:43:25 | 56.86 | 87% |