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 |
|---|---|---|---|
| 2378 | 2017-07-18 14:21:43 | 74.41 | 98% |
| 1371 | 2014-11-23 14:31:53 | 71.20 | 96% |
| 1219 | 2014-11-01 14:01:58 | 71.01 | 98% |