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 |
|---|---|---|---|
| 1684 | 2014-05-08 08:44:25 | 118.39 | 95% |
| 1254 | 2014-04-21 07:31:54 | 111.84 | 96% |
| 827 | 2014-04-07 13:31:11 | 102.16 | 91% |