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 |
|---|---|---|---|
| 684 | 2016-03-06 02:01:03 | 38.01 | 90% |
| 95 | 2016-01-24 10:38:42 | 36.40 | 91% |