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 |
|---|---|---|---|
| 837 | 2017-01-22 01:03:44 | 86.66 | 94% |
| 510 | 2017-01-11 01:43:52 | 92.50 | 98% |