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 |
|---|---|---|---|
| 56 | 2016-08-09 20:30:06 | 71.98 | 93% |
| 46 | 2016-08-09 20:18:34 | 60.58 | 86% |