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 |
|---|---|---|---|
| 1022 | 2014-08-27 19:57:03 | 80.70 | 95% |
| 483 | 2014-08-20 21:13:06 | 78.45 | 93% |