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 |
|---|---|---|---|
| 997 | 2014-12-26 23:21:27 | 96.44 | 98% |
| 757 | 2011-06-03 21:49:47 | 101.04 | 98% |
| 627 | 2011-05-04 17:25:36 | 100.36 | 98% |
| 444 | 2011-04-19 23:14:20 | 103.27 |