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 |
|---|---|---|---|
| 1061 | 2013-10-12 03:24:26 | 55.95 | 84% |
| 1012 | 2013-04-26 07:27:58 | 47.21 | 81% |