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 |
|---|---|---|---|
| 1498 | 2013-06-14 09:20:01 | 91.30 | 92% |
| 773 | 2013-05-16 13:04:59 | 90.58 | 92% |