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 |
|---|---|---|---|
| 438 | 2015-11-29 13:06:54 | 48.59 | 92% |
| 306 | 2015-11-24 17:36:07 | 46.50 | 94% |