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 |
|---|---|---|---|
| 191 | 2017-11-09 12:17:16 | 78.44 | 98% |
| 142 | 2017-10-20 11:18:26 | 66.87 | 95% |