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 |
|---|---|---|---|
| 573 | 2014-03-01 07:28:19 | 65.86 | 93% |
| 242 | 2014-01-16 06:22:18 | 68.18 | 92% |