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 |
|---|---|---|---|
| 429 | 2014-07-14 16:05:38 | 56.62 | 95% |
| 376 | 2014-06-23 14:11:17 | 61.39 | 96% |