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 |
|---|---|---|---|
| 3418 | 2014-06-24 07:22:01 | 108.71 | 93% |
| 3243 | 2013-12-19 13:49:36 | 109.01 | 94% |
| 3148 | 2013-10-25 23:46:28 | 98.34 | 90% |
| 2729 | 2013-01-07 00:40:12 | 104.13 | 96% |