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 |
|---|---|---|---|
| 632 | 2015-12-03 23:18:29 | 120.10 | 93% |
| 23 | 2013-08-16 18:02:11 | 126.36 | 96% |