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 |
|---|---|---|---|
| 42 | 2015-11-25 13:24:19 | 102.07 | 95% |
| 30 | 2015-11-23 17:43:26 | 112.37 | 100% |