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 |
|---|---|---|---|
| 717 | 2016-01-31 23:56:45 | 62.34 | 95% |
| 37 | 2015-08-13 20:21:17 | 58.03 | 96% |