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 |
|---|---|---|---|
| 2110 | 2017-05-03 10:18:11 | 119.00 | 98% |
| 254 | 2015-06-12 10:10:01 | 91.50 | 91% |