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 |
|---|---|---|---|
| 1275 | 2013-05-26 09:16:35 | 74.89 | 86% |
| 941 | 2013-03-29 01:14:44 | 62.45 | 85% |