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 |
|---|---|---|---|
| 3070 | 2015-09-10 13:24:48 | 86.98 | 95% |
| 2019 | 2015-04-27 03:07:24 | 88.70 | 98% |
| 1624 | 2015-02-11 18:05:28 | 97.33 | 99% |