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 |
|---|---|---|---|
| 891 | 2013-07-11 05:11:41 | 103.05 | 96% |
| 866 | 2013-07-11 01:01:41 | 96.98 | 94% |