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 |
|---|---|---|---|
| 4185 | 2018-01-03 21:47:38 | 98.11 | 99% |
| 1425 | 2013-03-25 18:33:20 | 91.68 | 99% |
| 433 | 2012-11-12 21:10:45 | 71.96 | 89% |