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 |
|---|---|---|---|
| 3292 | 2013-11-14 01:21:53 | 126.55 | 100% |
| 3275 | 2013-11-14 01:08:37 | 121.93 | 100% |
| 2663 | 2012-07-28 14:43:46 | 121.96 | 100% |
| 1478 | 2012-07-17 14:08:38 | 122.18 | 99% |