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 |
|---|---|---|---|
| 760 | 2011-06-16 05:07:10 | 92.73 | 98% |
| 683 | 2011-06-07 03:41:42 | 84.71 | 93% |