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 |
|---|---|---|---|
| 53 | 2016-05-29 13:50:47 | 116.78 | 96% |
| 25 | 2016-04-23 13:45:08 | 115.88 | 96% |