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 |
|---|---|---|---|
| 978 | 2014-03-06 06:01:32 | 84.48 | 97% |
| 796 | 2014-02-06 14:25:26 | 78.02 | 90% |