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 |
|---|---|---|---|
| 1900 | 2013-10-25 17:25:37 | 118.64 | 94% |
| 425 | 2013-01-06 04:37:59 | 90.14 | 90% |
| 56 | 2012-10-28 17:57:45 | 78.00 | 89% |