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 |
|---|---|---|---|
| 1243 | 2016-08-19 10:26:04 | 56.28 | 89% |
| 652 | 2016-07-30 09:44:19 | 53.04 | 90% |