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 |
|---|---|---|---|
| 1213 | 2015-01-26 18:47:31 | 64.06 | 93% |
| 154 | 2013-08-13 13:57:35 | 41.05 | 89% |