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 |
|---|---|---|---|
| 3562 | 2013-08-02 09:23:51 | 68.70 | 98% |
| 2407 | 2010-11-19 04:28:07 | 61.79 | |
| 1949 | 2010-07-01 14:59:03 | 58.75 |