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 |
|---|---|---|---|
| 7304 | 2014-05-27 01:36:31 | 92.91 | 96% |
| 6304 | 2012-04-19 08:48:42 | 94.79 | 96% |
| 6208 | 2012-04-15 16:09:39 | 85.74 | 94% |