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 |
|---|---|---|---|
| 130 | 2017-06-07 06:39:20 | 100.35 | 97% |
| 82 | 2015-10-26 09:50:25 | 97.57 | 90% |