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 |
|---|---|---|---|
| 904 | 2016-06-20 00:41:32 | 65.48 | 93% |
| 455 | 2016-01-05 05:30:36 | 77.03 | 96% |