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 |
|---|---|---|---|
| 1671 | 2013-04-08 21:20:06 | 86.62 | 97% |
| 1054 | 2012-10-14 03:46:52 | 73.47 | 94% |
| 267 | 2011-10-11 01:41:03 | 60.71 | 89% |