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 |
|---|---|---|---|
| 1081 | 2013-09-25 13:40:33 | 116.76 | 99% |
| 389 | 2012-03-02 11:36:52 | 106.05 | 97% |
| 6 | 2011-01-13 19:50:12 | 83.75 |