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 |
|---|---|---|---|
| 990 | 2017-05-12 13:55:52 | 61.17 | 98% |
| 176 | 2014-12-01 06:28:37 | 90.01 | 96% |