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 |
|---|---|---|---|
| 2093 | 2016-03-04 00:08:23 | 66.74 | 92% |
| 1531 | 2016-01-28 21:42:39 | 69.34 | 96% |
| 1131 | 2015-12-06 21:51:02 | 73.44 | 100% |