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 |
|---|---|---|---|
| 1371 | 2015-05-17 13:51:43 | 47.45 | 83% |
| 1333 | 2015-05-16 02:40:10 | 45.56 | 86% |