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 |
|---|---|---|---|
| 1990 | 2017-11-12 10:24:13 | 86.60 | 97% |
| 951 | 2013-09-10 10:13:46 | 79.07 | 90% |
| 932 | 2013-09-08 06:56:41 | 87.18 | 96% |
| 103 | 2013-02-10 15:09:23 | 84.09 | 95% |