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 |
|---|---|---|---|
| 157 | 2013-05-07 09:36:27 | 61.10 | 85% |
| 7 | 2013-05-02 07:48:16 | 56.09 | 84% |