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 |
|---|---|---|---|
| 1965 | 2015-07-30 14:00:07 | 55.61 | 89% |
| 1107 | 2015-03-16 13:52:57 | 54.18 | 86% |
| 832 | 2014-11-25 20:34:38 | 57.44 | 88% |