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 |
|---|---|---|---|
| 378 | 2016-05-04 18:26:57 | 65.01 | 88% |
| 67 | 2015-12-12 06:11:43 | 71.97 | 96% |