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 |
|---|---|---|---|
| 294 | 2013-09-23 16:26:02 | 65.23 | 95% |
| 201 | 2013-09-18 20:02:08 | 61.79 | 97% |