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 |
|---|---|---|---|
| 83 | 2012-10-22 23:35:33 | 98.39 | 98% |
| 39 | 2012-10-01 18:32:16 | 92.69 | 96% |