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 |
|---|---|---|---|
| 325 | 2016-10-01 20:33:01 | 77.45 | 95% |
| 23 | 2013-06-05 02:43:19 | 59.11 | 93% |