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 |
|---|---|---|---|
| 45 | 2013-09-20 08:55:04 | 115.25 | 98% |
| 18 | 2013-09-20 07:01:17 | 99.52 | 95% |