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 |
|---|---|---|---|
| 1138 | 2014-11-17 02:22:00 | 122.60 | 98% |
| 792 | 2014-11-10 13:23:21 | 122.14 | 96% |