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 |
|---|---|---|---|
| 379 | 2016-06-29 20:59:26 | 148.21 | 88% |
| 364 | 2016-01-06 00:09:14 | 145.72 | 81% |