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 |
|---|---|---|---|
| 233 | 2014-04-09 10:15:06 | 59.62 | 94% |
| 98 | 2014-03-25 13:51:43 | 43.60 | 91% |