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 |
|---|---|---|---|
| 880 | 2017-04-27 06:32:05 | 62.70 | 88% |
| 472 | 2017-04-17 07:19:06 | 58.91 | 90% |