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 |
|---|---|---|---|
| 7646 | 2016-06-02 10:27:45 | 45.55 | 97% |
| 3626 | 2012-09-05 13:17:50 | 46.47 | 98% |
| 2569 | 2010-08-19 14:08:48 | 33.85 |