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 |
|---|---|---|---|
| 715 | 2016-01-30 06:29:38 | 120.79 | 95% |
| 706 | 2015-02-13 00:40:36 | 123.43 | 98% |
| 521 | 2014-10-27 18:23:32 | 121.67 | 98% |