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 |
|---|---|---|---|
| 886 | 2016-08-08 04:11:54 | 59.97 | 80% |
| 377 | 2013-10-25 10:22:17 | 69.18 | 90% |
| 134 | 2012-10-18 10:41:13 | 63.14 | 88% |