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 |
|---|---|---|---|
| 617 | 2014-02-28 07:34:00 | 103.00 | 96% |
| 503 | 2013-09-15 02:35:43 | 94.67 | 95% |