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 |
|---|---|---|---|
| 3854 | 2014-05-27 04:02:48 | 102.33 | 92% |
| 2892 | 2014-03-08 00:14:47 | 111.29 | 99% |
| 2623 | 2013-02-12 07:46:58 | 89.30 | 93% |
| 2122 | 2012-07-07 10:22:47 | 93.35 | 95% |