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 |
|---|---|---|---|
| 925 | 2012-05-08 19:07:17 | 60.51 | 94% |
| 738 | 2012-04-30 19:56:48 | 61.84 | 92% |