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 |
|---|---|---|---|
| 1173 | 2016-05-13 12:25:24 | 64.88 | 91% |
| 371 | 2015-04-30 04:28:40 | 47.11 | 85% |