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 |
|---|---|---|---|
| 2718 | 2016-01-19 15:01:49 | 113.51 | 93% |
| 2433 | 2015-12-19 12:21:30 | 110.38 | 94% |