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 |
|---|---|---|---|
| 1196 | 2015-12-30 01:07:45 | 60.64 | 91% |
| 300 | 2015-10-13 02:27:18 | 48.15 | 93% |