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 |
|---|---|---|---|
| 560 | 2014-10-13 14:18:01 | 98.66 | 95% |
| 4 | 2014-02-10 21:36:30 | 72.77 | 94% |