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 |
|---|---|---|---|
| 772 | 2018-03-19 02:22:01 | 118.14 | 99% |
| 139 | 2017-06-26 15:41:35 | 102.33 | 97% |