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 |
|---|---|---|---|
| 222 | 2014-01-17 10:38:38 | 94.49 | 91% |
| 183 | 2014-01-16 11:21:56 | 94.55 | 98% |