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 |
|---|---|---|---|
| 178 | 2016-02-18 19:40:18 | 78.51 | 93% |
| 77 | 2016-02-17 01:55:05 | 76.23 | 94% |