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 |
|---|---|---|---|
| 1327 | 2016-06-04 00:00:28 | 111.21 | 87% |
| 1026 | 2016-03-14 03:04:25 | 148.27 | 98% |
| 534 | 2013-11-19 00:41:07 | 158.15 | 99% |