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 |
|---|---|---|---|
| 2393 | 2014-12-26 23:21:28 | 94.26 | 96% |
| 1949 | 2010-09-05 00:06:14 | 91.45 | |
| 1152 | 2010-06-23 18:29:48 | 87.16 | |
| 937 | 2010-05-29 05:40:09 | 78.81 |