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 |
|---|---|---|---|
| 399 | 2012-11-03 00:33:52 | 81.53 | 93% |
| 250 | 2012-10-25 06:12:20 | 92.94 | 95% |