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 |
|---|---|---|---|
| 1037 | 2014-03-26 18:09:48 | 78.62 | 90% |
| 1010 | 2014-02-19 23:38:30 | 93.74 | 97% |
| 969 | 2013-08-13 05:15:58 | 82.50 | 96% |