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 |
|---|---|---|---|
| 410 | 2012-02-17 08:58:03 | 69.80 | 96% |
| 284 | 2011-10-26 10:18:19 | 66.01 | 93% |