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 |
|---|---|---|---|
| 827 | 2011-11-07 06:55:08 | 41.37 | 95% |
| 308 | 2011-08-21 15:12:00 | 35.46 | 94% |