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 |
|---|---|---|---|
| 927 | 2016-10-08 04:28:01 | 56.51 | 88% |
| 344 | 2013-05-31 06:01:30 | 62.73 | 90% |
| 325 | 2013-05-30 05:14:16 | 61.93 | 91% |