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 |
|---|---|---|---|
| 861 | 2015-11-19 18:23:54 | 93.41 | 95% |
| 349 | 2015-11-16 19:14:54 | 81.79 | 90% |