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 |
|---|---|---|---|
| 948 | 2016-10-17 12:33:49 | 85.48 | 96% |
| 336 | 2016-09-26 09:51:09 | 73.63 | 96% |