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 |
|---|---|---|---|
| 1889 | 2015-10-16 04:05:07 | 96.76 | 96% |
| 1669 | 2015-07-16 16:20:48 | 106.49 | 98% |
| 826 | 2014-02-24 08:57:52 | 101.28 | 98% |
| 537 | 2013-08-24 22:01:55 | 96.98 | 97% |