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 |
|---|---|---|---|
| 279 | 2017-01-08 23:29:18 | 77.45 | 94% |
| 203 | 2016-07-26 01:36:32 | 37.71 | 90% |