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 |
|---|---|---|---|
| 4286 | 2013-01-28 02:18:16 | 48.69 | 95% |
| 3095 | 2012-03-07 02:26:03 | 47.45 | 97% |