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 |
|---|---|---|---|
| 963 | 2015-12-21 22:03:40 | 83.80 | 90% |
| 183 | 2014-02-09 13:33:19 | 76.10 | 91% |