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 |
|---|---|---|---|
| 1215 | 2017-04-30 16:49:36 | 45.76 | 84% |
| 416 | 2016-09-24 14:05:26 | 30.58 | 85% |