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 |
|---|---|---|---|
| 752 | 2012-09-26 15:29:40 | 46.45 | 86% |
| 484 | 2012-05-20 14:50:26 | 48.70 | 92% |