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 |
|---|---|---|---|
| 748 | 2016-01-12 00:04:28 | 124.28 | 95% |
| 652 | 2016-01-05 22:49:53 | 112.04 | 91% |
| 591 | 2016-01-01 08:02:16 | 122.77 | 99% |