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 |
|---|---|---|---|
| 6003 | 2018-10-14 17:19:16 | 140.41 | 97% |
| 5878 | 2018-10-09 20:21:41 | 165.81 | 100% |
| 82 | 2014-12-13 11:51:00 | 149.26 | 91% |
| 13 | 2013-07-27 18:47:17 | 130.27 | 89% |