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 |
|---|---|---|---|
| 695 | 2017-08-01 17:06:11 | 133.48 | 99% |
| 496 | 2017-02-11 23:15:00 | 113.86 | 90% |
| 408 | 2017-01-30 04:33:00 | 120.99 | 97% |