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 |
|---|---|---|---|
| 449 | 2014-01-22 23:15:08 | 75.82 | 88% |
| 281 | 2014-01-16 18:45:06 | 87.91 | 89% |