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 |
|---|---|---|---|
| 144 | 2015-01-14 14:17:15 | 62.58 | 94% |
| 64 | 2015-01-11 16:27:46 | 64.98 | 97% |