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 |
|---|---|---|---|
| 378 | 2014-06-05 06:55:58 | 56.21 | 99% |
| 105 | 2013-11-06 22:55:13 | 50.14 | 97% |