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 |
|---|---|---|---|
| 1397 | 2016-11-15 04:20:29 | 103.89 | 95% |
| 1252 | 2016-11-02 03:59:44 | 102.64 | 95% |