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 |
|---|---|---|---|
| 1110 | 2015-10-14 11:00:10 | 81.91 | 96% |
| 562 | 2015-01-09 06:09:49 | 70.86 | 90% |