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 |
|---|---|---|---|
| 6236 | 2014-05-18 19:56:42 | 83.21 | 92% |
| 5865 | 2014-05-13 15:05:33 | 101.90 | 97% |
| 2192 | 2010-08-15 10:00:49 | 79.78 |