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 |
|---|---|---|---|
| 1060 | 2016-12-02 06:56:21 | 71.30 | 93% |
| 762 | 2016-06-02 17:01:13 | 68.16 | 93% |