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 |
|---|---|---|---|
| 507 | 2012-07-24 16:06:57 | 74.92 | 94% |
| 408 | 2012-07-17 18:01:04 | 80.61 | 98% |