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 |
|---|---|---|---|
| 1842 | 2017-08-26 06:37:59 | 125.74 | 98% |
| 707 | 2017-05-26 16:45:22 | 129.80 | 89% |
| 469 | 2015-12-05 09:54:19 | 115.02 | 90% |
| 163 | 2014-12-19 15:29:52 | 111.93 | 86% |