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 |
|---|---|---|---|
| 543 | 2016-02-10 13:46:32 | 114.71 | 98% |
| 464 | 2016-01-06 05:35:30 | 94.93 | 93% |