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 |
|---|---|---|---|
| 901 | 2016-09-01 04:08:21 | 75.71 | 98% |
| 386 | 2015-02-02 07:46:02 | 67.01 | 95% |
| 357 | 2013-05-06 09:09:16 | 83.78 | 97% |