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 |
|---|---|---|---|
| 546 | 2015-01-16 16:40:55 | 62.38 | 91% |
| 188 | 2014-12-23 19:06:33 | 60.15 | 92% |