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 |
|---|---|---|---|
| 304 | 2016-01-14 12:54:10 | 86.27 | 95% |
| 221 | 2016-01-07 09:43:25 | 77.34 | 91% |