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 |
|---|---|---|---|
| 791 | 2013-09-03 16:59:18 | 50.33 | 92% |
| 349 | 2013-07-05 07:42:14 | 44.00 | 95% |