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 |
|---|---|---|---|
| 682 | 2014-04-30 04:14:00 | 106.31 | 90% |
| 406 | 2014-03-22 19:41:03 | 102.64 | 92% |