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 |
|---|---|---|---|
| 1248 | 2012-05-21 17:12:19 | 71.99 | 95% |
| 284 | 2012-02-25 14:53:37 | 69.27 | 96% |