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 |
|---|---|---|---|
| 1147 | 2011-11-05 19:18:16 | 64.34 | 95% |
| 862 | 2011-10-13 00:26:38 | 66.04 | 98% |