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 |
|---|---|---|---|
| 2206 | 2012-06-18 08:50:48 | 39.11 | 90% |
| 725 | 2012-06-04 02:15:18 | 44.50 | 96% |