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 |
|---|---|---|---|
| 1344 | 2014-04-09 11:47:43 | 93.07 | 94% |
| 930 | 2014-02-15 11:29:43 | 100.17 | 98% |