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 |
|---|---|---|---|
| 1133 | 2014-04-08 12:41:48 | 120.03 | 97% |
| 999 | 2014-03-13 14:12:42 | 107.09 | 96% |
| 874 | 2014-02-27 14:09:15 | 69.27 | 94% |
| 291 | 2013-08-21 06:20:32 | 105.14 | 97% |