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 |
|---|---|---|---|
| 74 | 2016-12-02 04:18:34 | 63.37 | 95% |
| 62 | 2016-10-13 03:34:54 | 65.94 | 97% |