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 |
|---|---|---|---|
| 503 | 2017-10-20 11:18:21 | 74.11 | 97% |
| 309 | 2016-11-24 08:24:30 | 65.99 | 91% |