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 |
|---|---|---|---|
| 157 | 2013-03-22 12:19:23 | 114.49 | 95% |
| 58 | 2013-01-11 03:59:31 | 110.15 | 95% |