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 |
|---|---|---|---|
| 86 | 2012-11-08 19:17:03 | 55.51 | 90% |
| 65 | 2012-11-07 18:38:31 | 58.51 | 88% |