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 |
|---|---|---|---|
| 1136 | 2014-10-12 13:01:59 | 68.18 | 93% |
| 1096 | 2014-07-18 12:49:39 | 58.90 | 89% |
| 160 | 2012-05-31 08:02:34 | 51.82 | 91% |