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 |
|---|---|---|---|
| 3149 | 2017-05-01 05:52:32 | 66.55 | 93% |
| 1850 | 2014-11-17 15:31:56 | 53.39 | 86% |
| 1001 | 2013-10-18 20:06:49 | 56.68 | 94% |