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 |
|---|---|---|---|
| 1475 | 2017-03-11 20:51:12 | 113.50 | 97% |
| 472 | 2017-01-01 19:34:09 | 101.99 | 96% |