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 |
|---|---|---|---|
| 827 | 2016-12-22 05:59:47 | 85.00 | 97% |
| 211 | 2016-11-14 17:16:58 | 68.51 | 93% |