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 |
|---|---|---|---|
| 950 | 2013-05-20 08:27:23 | 65.92 | 88% |
| 397 | 2012-12-25 06:19:44 | 71.18 | 91% |