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 |
|---|---|---|---|
| 826 | 2015-02-05 10:18:38 | 72.37 | 90% |
| 765 | 2015-01-26 22:51:09 | 67.39 | 92% |