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 |
|---|---|---|---|
| 109 | 2018-10-05 18:08:16 | 72.48 | 95% |
| 57 | 2017-12-16 02:42:59 | 37.08 | 95% |