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 |
|---|---|---|---|
| 15819 | 2015-09-16 12:47:18 | 79.35 | 93% |
| 15776 | 2015-09-10 13:52:13 | 95.77 | 99% |
| 14092 | 2012-03-12 13:05:55 | 84.90 | 95% |
| 13014 | 2010-10-03 20:13:09 | 76.56 |