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 |
|---|---|---|---|
| 846 | 2014-11-23 16:27:02 | 77.56 | 99% |
| 505 | 2013-01-07 10:49:44 | 68.25 | 99% |