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 |
|---|---|---|---|
| 3110 | 2017-04-15 13:20:54 | 52.44 | 96% |
| 1469 | 2017-04-06 11:23:31 | 47.59 | 98% |