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 |
|---|---|---|---|
| 601 | 2014-07-28 04:42:03 | 59.47 | 93% |
| 576 | 2014-07-27 07:53:48 | 71.04 | 96% |