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 |
|---|---|---|---|
| 1777 | 2016-06-09 09:47:29 | 53.74 | 93% |
| 1091 | 2015-05-09 03:14:43 | 52.23 | 95% |