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 |
|---|---|---|---|
| 5009 | 2015-04-15 14:09:41 | 129.56 | 94% |
| 3802 | 2014-12-17 13:48:55 | 127.01 | 93% |
| 3654 | 2014-12-14 07:05:08 | 115.47 | 98% |
| 3403 | 2014-11-04 03:09:27 | 126.58 | 97% |