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 |
|---|---|---|---|
| 367 | 2013-07-13 16:34:10 | 77.31 | 98% |
| 326 | 2013-07-13 03:08:00 | 80.25 | 96% |