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 |
|---|---|---|---|
| 1093 | 2017-05-31 06:15:10 | 78.62 | 93% |
| 921 | 2017-03-25 06:11:02 | 82.37 | 91% |