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 |
|---|---|---|---|
| 544 | 2016-08-27 05:34:46 | 55.25 | 96% |
| 32 | 2015-08-08 09:09:06 | 60.51 | 93% |