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 |
|---|---|---|---|
| 725 | 2015-10-27 23:40:00 | 109.01 | 100% |
| 720 | 2015-10-27 16:59:11 | 105.50 | 98% |