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 |
|---|---|---|---|
| 1351 | 2016-04-09 16:38:27 | 102.78 | 94% |
| 615 | 2014-12-29 15:18:20 | 93.07 | 90% |
| 152 | 2014-09-07 09:02:37 | 80.96 | 91% |