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 |
|---|---|---|---|
| 4319 | 2016-01-07 01:05:22 | 60.73 | 92% |
| 2363 | 2014-10-27 11:28:35 | 61.89 | 91% |
| 845 | 2014-07-26 11:18:38 | 60.18 | 91% |