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 |
|---|---|---|---|
| 1443 | 2016-01-26 10:48:55 | 48.59 | 90% |
| 1357 | 2016-01-20 12:28:47 | 56.73 | 94% |