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 |
|---|---|---|---|
| 51 | 2012-10-13 10:33:27 | 45.81 | 96% |
| 23 | 2012-10-13 08:23:17 | 43.79 | 98% |