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 |
|---|---|---|---|
| 1344 | 2014-11-19 03:31:56 | 55.09 | 84% |
| 1217 | 2014-10-14 02:37:14 | 63.41 | 94% |
| 280 | 2012-07-24 21:54:18 | 63.03 | 94% |