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 |
|---|---|---|---|
| 1040 | 2015-04-02 03:05:34 | 50.95 | 90% |
| 909 | 2015-03-11 04:40:05 | 51.85 | 89% |