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 |
|---|---|---|---|
| 5106 | 2015-10-23 19:08:57 | 106.14 | 96% |
| 273 | 2015-07-04 17:16:23 | 90.88 | 93% |
| 105 | 2015-06-26 17:02:38 | 92.36 | 95% |