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 |
|---|---|---|---|
| 3063 | 2018-04-29 09:39:36 | 101.37 | 99% |
| 1300 | 2016-10-29 08:34:26 | 89.97 | 96% |
| 406 | 2014-08-29 08:38:05 | 62.29 | 94% |