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 |
|---|---|---|---|
| 783 | 2016-02-02 14:30:56 | 80.39 | 91% |
| 466 | 2014-05-16 12:01:26 | 81.07 | 89% |
| 397 | 2014-04-17 14:40:51 | 82.59 | 91% |