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 |
|---|---|---|---|
| 544 | 2014-07-17 04:20:57 | 43.78 | 88% |
| 468 | 2014-05-28 02:20:52 | 44.09 | 90% |