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 |
|---|---|---|---|
| 1437 | 2016-04-28 14:14:51 | 80.62 | 95% |
| 795 | 2016-02-05 09:31:28 | 68.01 | 96% |