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 |
|---|---|---|---|
| 8 | 2016-07-20 12:50:17 | 70.50 | 88% |
| 2 | 2016-07-20 12:09:37 | 74.29 | 87% |