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 |
|---|---|---|---|
| 1194 | 2014-09-02 10:15:24 | 59.32 | 93% |
| 546 | 2014-07-13 11:27:23 | 45.60 | 90% |