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 |
|---|---|---|---|
| 511 | 2012-04-17 23:38:09 | 59.28 | 95% |
| 356 | 2012-03-30 00:41:08 | 49.01 | 92% |