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 |
|---|---|---|---|
| 2565 | 2016-12-23 01:28:12 | 82.21 | 91% |
| 803 | 2016-10-24 01:03:18 | 81.65 | 95% |