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 |
|---|---|---|---|
| 171 | 2013-10-09 05:35:05 | 122.61 | 99% |
| 161 | 2013-10-09 05:25:48 | 107.07 | 95% |