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 |
|---|---|---|---|
| 1015 | 2016-02-26 09:01:24 | 62.39 | 90% |
| 1006 | 2016-02-23 08:44:08 | 64.95 | 93% |