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 |
|---|---|---|---|
| 232 | 2015-12-17 02:16:50 | 150.64 | 100% |
| 146 | 2015-12-13 01:34:01 | 119.55 | 94% |