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 |
|---|---|---|---|
| 2600 | 2015-11-03 21:41:35 | 73.81 | 96% |
| 2286 | 2015-06-02 03:05:20 | 60.24 | 91% |
| 1090 | 2015-03-31 01:40:35 | 63.52 | 94% |