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 |
|---|---|---|---|
| 1127 | 2016-01-21 01:50:56 | 52.38 | 89% |
| 642 | 2016-01-01 22:37:17 | 59.44 | 98% |