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 |
|---|---|---|---|
| 177 | 2015-04-07 05:23:02 | 76.36 | 96% |
| 100 | 2015-01-18 14:28:59 | 82.61 | 94% |