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 |
|---|---|---|---|
| 1029 | 2016-12-10 00:56:13 | 54.30 | 90% |
| 1006 | 2016-12-09 04:08:31 | 56.93 | 94% |