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 |
|---|---|---|---|
| 53 | 2016-07-19 10:41:51 | 58.13 | 94% |
| 23 | 2016-07-06 10:32:46 | 53.95 | 94% |