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 |
|---|---|---|---|
| 825 | 2016-05-11 02:28:01 | 62.35 | 93% |
| 733 | 2016-01-17 19:17:20 | 53.88 | 89% |