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 |
|---|---|---|---|
| 603 | 2015-01-08 10:23:16 | 47.66 | 94% |
| 502 | 2014-01-08 07:16:02 | 54.32 | 98% |