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 |
|---|---|---|---|
| 541 | 2016-07-17 09:49:12 | 81.36 | 95% |
| 135 | 2016-07-07 09:07:35 | 75.72 | 92% |