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 |
|---|---|---|---|
| 3283 | 2017-06-06 15:42:57 | 49.62 | 97% |
| 2110 | 2016-10-05 21:15:15 | 52.38 | 99% |
| 1929 | 2016-09-26 19:29:35 | 48.40 | 95% |