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 |
|---|---|---|---|
| 2502 | 2015-03-11 21:52:46 | 89.53 | 95% |
| 2347 | 2015-02-26 04:10:51 | 83.36 | 93% |
| 1199 | 2014-04-08 00:13:14 | 80.07 | 95% |
| 226 | 2013-01-01 07:28:20 | 81.27 | 96% |