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 |
|---|---|---|---|
| 746 | 2016-10-23 07:36:06 | 117.47 | 91% |
| 185 | 2016-09-13 20:40:46 | 106.36 | 82% |