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 |
|---|---|---|---|
| 1285 | 2017-06-12 20:05:50 | 81.79 | 98% |
| 928 | 2017-05-19 23:21:35 | 83.18 | 93% |