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 |
|---|---|---|---|
| 716 | 2014-10-14 05:58:41 | 75.22 | 95% |
| 432 | 2014-08-22 06:19:26 | 73.61 | 97% |