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 |
|---|---|---|---|
| 1418 | 2014-11-26 05:26:59 | 51.88 | 90% |
| 812 | 2014-10-20 04:36:27 | 49.60 | 91% |