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 |
|---|---|---|---|
| 1886 | 2016-03-04 12:06:53 | 60.04 | 93% |
| 1717 | 2015-11-29 07:04:04 | 54.10 | 92% |
| 1377 | 2015-04-14 09:02:38 | 36.49 | 89% |