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 |
|---|---|---|---|
| 1079 | 2014-03-01 11:31:07 | 121.63 | 94% |
| 1006 | 2013-11-08 03:26:42 | 103.71 | 93% |
| 296 | 2012-09-18 03:32:15 | 113.42 | 95% |