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 |
|---|---|---|---|
| 1475 | 2017-08-10 17:12:26 | 43.33 | 91% |
| 957 | 2017-06-26 14:35:27 | 40.83 | 92% |