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 |
|---|---|---|---|
| 782 | 2014-04-23 01:18:38 | 89.64 | 91% |
| 521 | 2013-11-19 14:50:51 | 81.19 | 89% |
| 269 | 2012-02-18 04:08:28 | 73.34 | 92% |