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 |
|---|---|---|---|
| 1106 | 2015-12-30 17:17:50 | 62.75 | 95% |
| 376 | 2012-07-19 08:10:25 | 51.10 | 94% |