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 |
|---|---|---|---|
| 1546 | 2016-10-13 04:49:15 | 83.20 | 95% |
| 59 | 2015-04-19 04:07:57 | 60.32 | 87% |