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 |
|---|---|---|---|
| 300 | 2015-02-13 00:19:31 | 79.01 | 89% |
| 199 | 2011-02-28 21:03:09 | 77.28 |