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 |
|---|---|---|---|
| 1692 | 2017-03-03 15:38:41 | 74.00 | 98% |
| 1572 | 2011-08-05 11:31:45 | 67.04 | 94% |
| 1298 | 2010-08-05 08:36:51 | 65.66 |