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 |
|---|---|---|---|
| 1450 | 2015-03-27 11:37:21 | 77.27 | 97% |
| 1053 | 2015-03-02 13:36:05 | 83.58 | 98% |
| 731 | 2015-02-24 07:29:52 | 81.21 | 95% |