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 |
|---|---|---|---|
| 986 | 2014-04-04 05:08:54 | 73.44 | 97% |
| 405 | 2011-03-13 02:32:39 | 67.62 | |
| 110 | 2011-03-07 05:18:59 | 54.87 |