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 |
|---|---|---|---|
| 2070 | 2014-09-22 08:39:23 | 68.79 | 95% |
| 1537 | 2014-07-31 09:52:45 | 73.21 | 93% |
| 717 | 2012-09-01 06:16:01 | 61.95 | 90% |