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 |
|---|---|---|---|
| 622 | 2015-05-04 03:17:53 | 48.32 | 92% |
| 445 | 2015-04-30 13:10:08 | 50.73 | 96% |