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 |
|---|---|---|---|
| 311 | 2015-02-09 06:08:09 | 68.93 | 90% |
| 138 | 2015-02-05 05:18:28 | 65.63 | 88% |