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 |
|---|---|---|---|
| 2601 | 2016-09-16 10:57:59 | 43.86 | 91% |
| 1501 | 2016-04-29 14:36:56 | 38.63 | 88% |