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 |
|---|---|---|---|
| 396 | 2011-12-09 01:49:18 | 139.05 | 97% |
| 382 | 2011-11-27 05:11:27 | 119.02 | 93% |