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 |
|---|---|---|---|
| 159 | 2012-07-23 06:38:46 | 92.08 | 95% |
| 69 | 2012-06-14 08:58:00 | 91.74 | 95% |