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 |
|---|---|---|---|
| 465 | 2016-05-04 15:08:10 | 91.48 | 92% |
| 75 | 2014-07-08 11:08:36 | 97.05 | 97% |