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 |
|---|---|---|---|
| 1263 | 2013-11-07 02:21:03 | 71.05 | 90% |
| 924 | 2013-09-15 05:54:48 | 76.86 | 95% |
| 110 | 2013-06-14 00:12:25 | 74.15 | 98% |