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 |
|---|---|---|---|
| 2351 | 2013-05-21 13:02:04 | 80.93 | 96% |
| 1459 | 2011-09-02 15:41:11 | 83.56 | 98% |
| 1148 | 2011-07-19 13:44:36 | 83.33 | 98% |