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 |
|---|---|---|---|
| 1444 | 2014-05-06 09:19:10 | 74.03 | 93% |
| 1215 | 2014-01-29 04:04:55 | 69.48 | 95% |
| 1141 | 2014-01-18 13:36:02 | 70.84 | 94% |