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 |
|---|---|---|---|
| 1012 | 2013-08-10 02:17:53 | 63.23 | 95% |
| 916 | 2013-07-20 02:30:35 | 39.55 | 91% |