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 |
|---|---|---|---|
| 882 | 2016-09-10 15:06:12 | 95.44 | 95% |
| 689 | 2012-10-30 13:55:52 | 105.63 | 96% |