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 |
|---|---|---|---|
| 952 | 2015-06-26 10:29:19 | 52.44 | 88% |
| 202 | 2015-04-09 13:07:22 | 56.21 | 94% |