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 |
|---|---|---|---|
| 547 | 2014-08-09 20:32:28 | 80.17 | 77% |
| 213 | 2012-07-22 06:47:57 | 96.97 | 93% |