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 |
|---|---|---|---|
| 552 | 2016-12-17 07:50:38 | 138.30 | 99% |
| 247 | 2016-05-06 00:54:24 | 124.76 | 94% |
| 184 | 2016-05-02 18:04:57 | 119.58 | 94% |