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 |
|---|---|---|---|
| 2523 | 2017-11-11 14:50:06 | 62.29 | 97% |
| 2500 | 2017-11-10 20:18:59 | 54.39 | 95% |