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 |
|---|---|---|---|
| 369 | 2013-03-17 01:01:17 | 115.36 | 96% |
| 214 | 2013-01-04 02:23:33 | 114.86 | 96% |