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 |
|---|---|---|---|
| 328 | 2015-07-10 22:35:34 | 63.96 | 95% |
| 269 | 2015-06-29 01:41:09 | 52.69 | 90% |