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 |
|---|---|---|---|
| 446 | 2017-02-14 02:45:18 | 57.65 | 86% |
| 348 | 2016-05-08 06:42:08 | 49.28 | 81% |