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 |
|---|---|---|---|
| 703 | 2012-06-09 07:44:24 | 80.54 | 95% |
| 213 | 2011-12-09 11:08:11 | 70.79 | 91% |