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 |
|---|---|---|---|
| 1691 | 2014-02-09 01:29:00 | 62.06 | 99% |
| 1182 | 2012-08-27 13:56:30 | 47.78 | 93% |