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 |
|---|---|---|---|
| 592 | 2015-10-06 12:20:35 | 63.04 | 91% |
| 548 | 2015-10-05 22:05:38 | 60.01 | 88% |