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 |
|---|---|---|---|
| 1185 | 2016-10-29 11:02:38 | 65.80 | 88% |
| 846 | 2014-06-10 00:29:49 | 72.25 | 94% |
| 102 | 2013-11-18 03:26:32 | 58.63 | 92% |