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 |
|---|---|---|---|
| 9058 | 2013-01-09 17:54:04 | 160.14 | 99% |
| 8488 | 2012-07-31 23:41:13 | 132.22 | 93% |
| 7184 | 2012-03-17 18:37:38 | 143.63 | 97% |