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 |
|---|---|---|---|
| 992 | 2014-11-27 01:04:33 | 100.42 | 99% |
| 806 | 2014-11-06 07:24:11 | 98.17 | 94% |
| 467 | 2014-08-22 03:47:58 | 80.36 | 91% |