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 |
|---|---|---|---|
| 476 | 2013-05-30 01:34:09 | 79.79 | 98% |
| 312 | 2012-10-16 22:17:26 | 70.52 | 98% |