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 |
|---|---|---|---|
| 1830 | 2017-03-15 22:18:14 | 158.32 | 98% |
| 1829 | 2017-03-15 22:17:36 | 153.30 | 97% |