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 |
|---|---|---|---|
| 258 | 2016-05-06 04:42:23 | 64.82 | 96% |
| 111 | 2016-01-28 00:30:11 | 59.54 | 96% |