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 |
|---|---|---|---|
| 1088 | 2017-10-16 20:15:31 | 103.45 | 99% |
| 582 | 2014-01-23 01:45:47 | 72.94 | 96% |
| 179 | 2013-12-08 19:08:12 | 54.38 | 95% |