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 |
|---|---|---|---|
| 466 | 2015-07-21 04:05:33 | 93.07 | 98% |
| 232 | 2012-06-14 19:26:23 | 87.29 | 95% |
| 78 | 2012-03-14 19:08:40 | 93.58 | 96% |