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 |
|---|---|---|---|
| 1036 | 2014-03-14 10:21:04 | 50.76 | 93% |
| 615 | 2014-01-24 10:54:27 | 49.85 | 95% |