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 |
|---|---|---|---|
| 229 | 2015-08-22 03:14:34 | 89.04 | 88% |
| 193 | 2015-05-27 20:09:00 | 98.77 | 93% |