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 |
|---|---|---|---|
| 1128 | 2014-08-10 18:01:35 | 67.00 | 90% |
| 798 | 2013-11-04 20:17:57 | 73.04 | 95% |