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 | 2013-09-11 00:46:33 | 59.64 | 98% |
| 791 | 2012-11-30 00:00:34 | 66.38 | 97% |