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 |
|---|---|---|---|
| 1234 | 2011-09-05 04:52:09 | 103.76 | 94% |
| 1046 | 2011-08-22 21:31:21 | 93.18 | 95% |