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 |
|---|---|---|---|
| 1065 | 2014-04-15 06:59:47 | 81.64 | 98% |
| 697 | 2012-05-17 16:12:19 | 58.48 | 94% |