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 |
|---|---|---|---|
| 454 | 2012-08-03 08:12:10 | 128.55 | 98% |
| 273 | 2012-07-21 10:57:12 | 111.65 | 95% |