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 |
|---|---|---|---|
| 1355 | 2016-07-11 11:15:50 | 62.20 | 96% |
| 588 | 2015-12-10 16:26:49 | 48.15 | 95% |