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 |
|---|---|---|---|
| 4442 | 2017-09-18 16:56:17 | 52.64 | 96% |
| 606 | 2017-05-10 08:55:33 | 39.99 | 93% |