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 |
|---|---|---|---|
| 2573 | 2018-12-17 06:03:50 | 91.97 | 95% |
| 960 | 2013-09-16 19:20:05 | 75.82 | 89% |
| 15 | 2013-01-27 04:41:03 | 61.14 | 93% |