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 |
|---|---|---|---|
| 602 | 2013-07-30 22:51:04 | 81.54 | 95% |
| 489 | 2013-07-29 21:37:31 | 82.59 | 95% |