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 |
|---|---|---|---|
| 407 | 2014-06-21 10:27:47 | 88.71 | 92% |
| 31 | 2014-06-16 17:11:39 | 106.33 | 95% |