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 |
|---|---|---|---|
| 1316 | 2014-06-16 02:32:54 | 121.38 | 100% |
| 1077 | 2014-02-28 03:37:30 | 115.98 | 100% |
| 893 | 2014-02-10 15:00:46 | 95.22 | 97% |