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 |
|---|---|---|---|
| 1108 | 2013-01-13 04:11:45 | 80.29 | 95% |
| 349 | 2012-11-25 09:47:26 | 67.31 | 95% |