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 |
|---|---|---|---|
| 1264 | 2011-11-14 08:52:47 | 97.83 | 96% |
| 1011 | 2011-10-15 07:14:13 | 101.14 | 96% |