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 |
|---|---|---|---|
| 4534 | 2017-11-16 06:14:05 | 146.52 | 98% |
| 1542 | 2017-05-29 04:31:35 | 174.59 | 100% |
| 538 | 2017-05-25 02:53:15 | 171.45 | 100% |