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 |
|---|---|---|---|
| 655 | 2017-06-17 00:51:54 | 69.02 | 96% |
| 351 | 2017-06-15 18:11:17 | 73.22 | 96% |