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 |
|---|---|---|---|
| 965 | 2012-12-21 11:07:02 | 141.20 | 95% |
| 43 | 2012-05-21 15:43:50 | 107.34 | 94% |