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 |
|---|---|---|---|
| 838 | 2015-01-29 06:14:25 | 63.63 | 94% |
| 373 | 2014-10-01 21:42:23 | 69.35 | 97% |