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 |
|---|---|---|---|
| 787 | 2012-06-01 22:18:29 | 95.79 | 96% |
| 705 | 2012-03-07 02:37:53 | 91.16 | 96% |
| 341 | 2010-07-19 17:43:58 | 93.87 |