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 |
|---|---|---|---|
| 7 | 2014-07-03 19:06:39 | 58.54 | 93% |
| 3 | 2014-06-30 19:32:22 | 59.28 | 92% |