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 |
|---|---|---|---|
| 901 | 2015-07-17 12:29:39 | 68.65 | 97% |
| 847 | 2015-07-15 02:08:48 | 66.19 | 92% |