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 |
|---|---|---|---|
| 1194 | 2016-07-27 00:25:51 | 59.26 | 93% |
| 840 | 2016-07-01 07:50:12 | 55.36 | 90% |
| 14 | 2013-08-16 06:33:05 | 32.86 | 90% |