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 |
|---|---|---|---|
| 707 | 2014-09-20 16:41:30 | 128.08 | 100% |
| 581 | 2013-09-12 17:03:14 | 121.11 | 98% |
| 370 | 2012-01-01 07:45:43 | 112.68 | 96% |
| 272 | 2011-01-17 19:07:40 | 105.13 |