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 |
|---|---|---|---|
| 764 | 2013-09-26 13:24:05 | 99.51 | 96% |
| 721 | 2013-09-21 14:09:52 | 94.86 | 98% |