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 |
|---|---|---|---|
| 1225 | 2014-11-14 04:12:09 | 98.83 | 91% |
| 834 | 2014-10-10 03:23:05 | 97.38 | 89% |
| 425 | 2014-09-22 17:03:49 | 97.81 | 90% |
| 366 | 2014-09-17 01:07:30 | 79.81 | 89% |