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 |
|---|---|---|---|
| 1854 | 2014-02-21 12:07:47 | 84.47 | 95% |
| 565 | 2012-03-08 22:11:28 | 74.79 | 93% |
| 133 | 2011-12-02 05:00:49 | 61.55 | 90% |