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 |
|---|---|---|---|
| 433 | 2015-03-06 06:10:55 | 77.83 | 96% |
| 400 | 2015-02-10 14:12:15 | 73.64 | 94% |