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 |
|---|---|---|---|
| 1109 | 2014-07-01 09:07:59 | 65.19 | 93% |
| 968 | 2014-06-11 15:23:01 | 55.35 | 91% |
| 908 | 2012-11-30 18:52:12 | 56.25 | 98% |