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 |
|---|---|---|---|
| 243 | 2016-04-06 15:04:03 | 123.60 | 95% |
| 205 | 2015-06-24 01:02:26 | 107.89 | 93% |