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 |
|---|---|---|---|
| 1116 | 2016-11-07 15:58:52 | 76.42 | 99% |
| 1009 | 2016-11-05 19:34:22 | 70.01 | 95% |