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 |
|---|---|---|---|
| 1216 | 2016-09-07 16:39:23 | 79.79 | 99% |
| 1195 | 2016-09-07 14:36:45 | 65.74 | 93% |