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 |
|---|---|---|---|
| 4631 | 2015-01-02 10:39:51 | 52.81 | 91% |
| 3930 | 2014-10-22 12:27:09 | 50.90 | 92% |