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 |
|---|---|---|---|
| 324 | 2013-12-09 20:09:44 | 52.56 | 86% |
| 83 | 2013-11-14 20:42:19 | 45.23 | 86% |