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 |
|---|---|---|---|
| 42 | 2014-08-10 23:03:25 | 70.86 | 93% |
| 13 | 2014-08-10 18:37:27 | 75.83 | 97% |