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 |
|---|---|---|---|
| 144 | 2018-06-19 09:35:46 | 108.35 | 97% |
| 13 | 2014-11-27 03:01:09 | 96.21 | 94% |