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 |
|---|---|---|---|
| 216 | 2014-11-21 05:09:44 | 77.17 | 95% |
| 46 | 2014-07-24 23:16:49 | 70.99 | 91% |