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 |
|---|---|---|---|
| 825 | 2016-04-24 14:34:34 | 60.33 | 95% |
| 649 | 2016-04-15 15:32:57 | 56.94 | 95% |