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 |
|---|---|---|---|
| 1258 | 2017-02-02 04:32:06 | 66.08 | 95% |
| 540 | 2016-07-25 08:15:30 | 56.83 | 91% |
| 77 | 2016-05-12 06:42:26 | 60.68 | 93% |