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 |
|---|---|---|---|
| 1162 | 2014-01-24 17:35:32 | 117.01 | 97% |
| 810 | 2013-06-11 02:40:04 | 99.09 | 92% |