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 |
|---|---|---|---|
| 808 | 2014-06-13 06:40:50 | 72.51 | 89% |
| 262 | 2013-04-18 05:33:57 | 70.19 | 90% |