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 |
|---|---|---|---|
| 1680 | 2016-05-25 23:37:44 | 112.37 | 98% |
| 549 | 2014-06-13 17:12:20 | 95.43 | 96% |
| 195 | 2013-07-22 02:35:43 | 82.84 | 94% |