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 |
|---|---|---|---|
| 1812 | 2014-12-14 03:28:05 | 129.98 | 96% |
| 1482 | 2013-08-02 09:48:06 | 138.81 | 95% |
| 944 | 2012-04-08 15:05:45 | 133.99 | 95% |