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 |
|---|---|---|---|
| 958 | 2012-06-29 13:13:01 | 47.55 | 94% |
| 48 | 2011-12-11 14:21:52 | 36.48 | 89% |