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 |
|---|---|---|---|
| 1512 | 2017-09-22 03:48:16 | 100.35 | 99% |
| 269 | 2013-08-27 19:17:26 | 81.58 | 91% |
| 265 | 2013-08-27 19:13:36 | 79.72 | 93% |