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 |
|---|---|---|---|
| 2910 | 2017-09-14 23:35:00 | 77.86 | 96% |
| 714 | 2012-09-23 02:30:46 | 87.68 | 90% |
| 252 | 2012-09-09 05:12:42 | 79.83 | 91% |