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 |
|---|---|---|---|
| 1464 | 2017-04-26 09:42:33 | 58.14 | 98% |
| 1004 | 2016-03-22 08:32:24 | 54.14 | 95% |