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 |
|---|---|---|---|
| 1019 | 2014-05-30 14:15:44 | 69.69 | 94% |
| 707 | 2014-05-17 04:38:52 | 60.75 | 89% |