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 |
|---|---|---|---|
| 2105 | 2014-07-19 17:00:27 | 63.77 | 99% |
| 1303 | 2013-04-28 12:53:37 | 66.43 | 97% |
| 1161 | 2013-04-27 05:18:20 | 69.54 | 99% |
| 992 | 2013-04-20 14:02:37 | 56.21 | 95% |