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 |
|---|---|---|---|
| 1217 | 2012-08-17 12:31:51 | 61.28 | 93% |
| 1087 | 2012-07-12 13:19:22 | 64.58 | 94% |