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 |
|---|---|---|---|
| 301 | 2015-03-10 17:19:02 | 99.07 | 93% |
| 120 | 2014-12-01 18:28:04 | 56.90 | 92% |