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 |
|---|---|---|---|
| 1323 | 2017-02-26 06:49:36 | 123.06 | 94% |
| 926 | 2017-02-08 13:04:23 | 126.67 | 96% |
| 73 | 2017-01-13 22:08:39 | 106.48 | 90% |