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 |
|---|---|---|---|
| 722 | 2016-03-16 02:05:05 | 55.27 | 92% |
| 491 | 2016-03-11 23:30:21 | 54.72 | 93% |