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 |
|---|---|---|---|
| 1578 | 2014-06-26 18:21:16 | 90.56 | 93% |
| 1350 | 2014-06-25 03:07:18 | 100.04 | 92% |
| 109 | 2013-04-15 18:19:52 | 109.61 | 99% |