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 |
|---|---|---|---|
| 570 | 2015-10-05 21:25:00 | 90.15 | 97% |
| 349 | 2015-09-28 21:19:48 | 86.26 | 96% |