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 |
|---|---|---|---|
| 336 | 2014-12-07 04:41:38 | 54.89 | 92% |
| 222 | 2012-12-20 19:17:15 | 60.35 | 94% |