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 |
|---|---|---|---|
| 1926 | 2017-03-17 10:35:25 | 168.95 | 99% |
| 1414 | 2016-07-03 22:07:23 | 164.90 | 98% |
| 1147 | 2016-05-29 13:46:05 | 128.90 | 92% |
| 582 | 2016-04-19 18:42:17 | 149.70 | 98% |