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 |
|---|---|---|---|
| 774 | 2017-04-07 09:48:53 | 66.33 | 91% |
| 132 | 2016-01-09 17:02:52 | 57.02 | 90% |