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 |
|---|---|---|---|
| 1146 | 2015-04-13 02:04:03 | 55.98 | 90% |
| 935 | 2015-03-19 11:57:10 | 55.02 | 90% |