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 |
|---|---|---|---|
| 649 | 2014-01-10 22:26:31 | 65.91 | 90% |
| 486 | 2013-12-11 22:07:35 | 66.66 | 92% |