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 |
|---|---|---|---|
| 744 | 2016-05-09 17:08:49 | 66.16 | 91% |
| 590 | 2016-05-03 15:32:17 | 70.31 | 96% |