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 |
|---|---|---|---|
| 2578 | 2015-06-08 19:45:53 | 100.56 | 93% |
| 1858 | 2015-03-20 20:13:16 | 101.79 | 94% |
| 551 | 2014-07-18 19:27:08 | 98.79 | 97% |