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 |
|---|---|---|---|
| 2325 | 2016-07-18 02:39:40 | 107.27 | 99% |
| 1165 | 2011-12-03 06:27:44 | 72.53 | 95% |
| 910 | 2011-11-30 03:12:54 | 83.44 | 95% |
| 666 | 2011-11-28 02:25:37 | 86.78 | 95% |