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 |
|---|---|---|---|
| 343 | 2016-09-02 14:07:22 | 113.03 | 96% |
| 332 | 2016-09-01 08:20:19 | 94.08 | 90% |
| 97 | 2016-02-29 02:41:39 | 98.08 | 89% |