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 |
|---|---|---|---|
| 3844 | 2017-03-17 01:24:47 | 97.28 | 89% |
| 2090 | 2017-01-25 00:46:37 | 103.89 | 95% |
| 190 | 2016-11-18 17:48:36 | 94.03 | 88% |