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 |
|---|---|---|---|
| 445 | 2014-05-26 18:48:39 | 52.25 | 91% |
| 345 | 2014-03-19 20:08:37 | 43.14 | 88% |