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 |
|---|---|---|---|
| 998 | 2015-07-15 07:47:40 | 60.53 | 96% |
| 845 | 2015-03-05 06:52:28 | 56.52 | 95% |