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 |
|---|---|---|---|
| 514 | 2016-03-09 12:10:03 | 62.39 | 91% |
| 447 | 2015-05-25 13:35:22 | 66.75 | 94% |