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 |
|---|---|---|---|
| 76 | 2016-10-11 17:34:48 | 46.91 | 88% |
| 42 | 2016-10-10 08:25:26 | 57.90 | 92% |