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 |
|---|---|---|---|
| 395 | 2013-02-10 11:33:58 | 98.73 | 95% |
| 353 | 2013-02-05 19:19:32 | 83.13 | 86% |