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 |
|---|---|---|---|
| 263 | 2017-01-01 14:02:54 | 54.22 | 91% |
| 260 | 2016-12-17 03:43:00 | 51.34 | 86% |