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 |
|---|---|---|---|
| 432 | 2013-06-04 23:54:09 | 100.34 | 95% |
| 332 | 2013-01-01 05:33:38 | 90.79 | 94% |