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 |
|---|---|---|---|
| 845 | 2014-10-13 15:10:02 | 77.47 | 95% |
| 770 | 2014-10-01 14:13:59 | 71.49 | 95% |
| 136 | 2014-07-16 03:57:33 | 66.07 | 95% |