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 |
|---|---|---|---|
| 1104 | 2017-01-26 09:32:58 | 52.34 | 100% |
| 919 | 2016-05-12 09:26:57 | 42.00 | 96% |