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 |
|---|---|---|---|
| 2605 | 2016-07-13 04:24:25 | 117.44 | 93% |
| 1510 | 2016-01-01 02:08:56 | 111.45 | 94% |
| 721 | 2015-12-17 02:16:55 | 121.97 | 96% |
| 72 | 2015-11-26 03:49:19 | 130.04 | 98% |