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 |
|---|---|---|---|
| 1033 | 2017-10-20 12:41:54 | 39.12 | 92% |
| 518 | 2015-12-20 13:02:43 | 53.42 | 91% |