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 |
|---|---|---|---|
| 3083 | 2016-06-19 23:49:11 | 105.08 | 93% |
| 2743 | 2016-01-10 20:48:30 | 106.00 | 93% |
| 1445 | 2015-06-12 02:50:54 | 33.65 | 100% |