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 |
|---|---|---|---|
| 1140 | 2014-05-05 14:35:53 | 48.40 | 87% |
| 242 | 2014-04-07 12:26:43 | 50.09 | 96% |