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 |
|---|---|---|---|
| 2070 | 2017-09-23 01:09:15 | 70.92 | 97% |
| 1422 | 2017-06-04 03:13:18 | 82.09 | 100% |
| 1338 | 2017-05-31 23:40:35 | 82.18 | 99% |