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 |
|---|---|---|---|
| 2346 | 2014-06-08 15:53:07 | 121.97 | 98% |
| 1240 | 2013-06-22 21:20:36 | 123.23 | 96% |