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 |
|---|---|---|---|
| 1601 | 2015-04-27 08:27:20 | 107.20 | 96% |
| 1364 | 2015-01-31 11:39:10 | 113.03 | 98% |
| 1276 | 2015-01-19 07:00:14 | 102.72 | 97% |
| 792 | 2014-12-06 20:34:17 | 104.65 | 96% |