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 |
|---|---|---|---|
| 1337 | 2017-05-07 19:45:08 | 108.01 | 96% |
| 963 | 2017-04-27 23:49:31 | 117.58 | 97% |
| 327 | 2016-10-03 07:27:37 | 87.65 | 95% |