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 |
|---|---|---|---|
| 186 | 2017-04-06 06:57:39 | 56.82 | 86% |
| 88 | 2017-03-23 16:51:23 | 63.46 | 90% |