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 |
|---|---|---|---|
| 2630 | 2015-12-21 02:13:56 | 118.09 | 99% |
| 967 | 2015-07-18 08:39:37 | 102.19 | 100% |
| 184 | 2015-06-14 03:01:42 | 103.62 | 97% |