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 |
|---|---|---|---|
| 1840 | 2014-10-25 19:14:29 | 46.84 | 90% |
| 1601 | 2014-10-20 11:59:27 | 52.40 | 95% |