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 |
|---|---|---|---|
| 194 | 2015-08-06 17:45:08 | 125.27 | 98% |
| 80 | 2015-08-05 20:02:08 | 124.37 | 97% |