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 |
|---|---|---|---|
| 149 | 2015-05-09 21:18:18 | 69.86 | 97% |
| 135 | 2014-12-27 05:10:15 | 65.10 | 93% |