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 |
|---|---|---|---|
| 1735 | 2016-06-08 00:29:20 | 68.19 | 97% |
| 152 | 2016-04-07 07:28:03 | 54.61 | 96% |