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 |
|---|---|---|---|
| 370 | 2016-01-08 13:11:33 | 72.82 | 96% |
| 257 | 2014-02-21 13:29:29 | 64.36 | 94% |