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 |
|---|---|---|---|
| 1267 | 2013-05-15 10:29:17 | 79.05 | 98% |
| 1149 | 2012-02-11 18:22:05 | 70.67 | 96% |