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 |
|---|---|---|---|
| 951 | 2017-10-24 20:46:01 | 87.92 | 98% |
| 364 | 2017-09-18 16:01:41 | 81.55 | 97% |
| 110 | 2015-05-04 02:27:11 | 78.92 | 99% |