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 |
|---|---|---|---|
| 44 | 2015-04-06 22:49:43 | 90.70 | 98% |
| 11 | 2015-03-14 23:04:06 | 91.94 | 98% |