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 |
|---|---|---|---|
| 1276 | 2015-05-13 22:23:39 | 103.93 | 96% |
| 295 | 2014-10-02 21:52:10 | 83.70 | 93% |