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 |
|---|---|---|---|
| 449 | 2017-02-15 07:09:42 | 86.74 | 93% |
| 221 | 2017-02-08 23:29:07 | 76.37 | 90% |