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 |
|---|---|---|---|
| 4303 | 2018-04-05 02:56:00 | 72.15 | 97% |
| 4162 | 2018-03-29 23:29:26 | 71.78 | 95% |