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 |
|---|---|---|---|
| 319 | 2013-11-20 14:20:14 | 73.48 | 87% |
| 60 | 2013-10-03 04:39:07 | 73.53 | 89% |