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 |
|---|---|---|---|
| 537 | 2013-10-31 00:58:15 | 92.51 | 95% |
| 116 | 2013-10-27 21:43:54 | 85.69 | 94% |