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 |
|---|---|---|---|
| 1768 | 2015-04-29 05:59:12 | 102.50 | 98% |
| 1233 | 2014-10-24 21:01:16 | 93.27 | 97% |
| 93 | 2013-06-17 01:21:38 | 81.00 | 96% |