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 |
|---|---|---|---|
| 2497 | 2013-12-12 03:34:36 | 71.47 | 94% |
| 1840 | 2013-01-22 08:57:33 | 71.34 | 95% |