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 |
|---|---|---|---|
| 1004 | 2012-10-16 00:22:34 | 92.35 | 95% |
| 903 | 2012-10-11 02:38:21 | 105.14 | 89% |