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 |
|---|---|---|---|
| 217 | 2016-12-29 06:00:39 | 86.47 | 86% |
| 18 | 2016-06-22 03:40:25 | 80.41 | 91% |