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 |
|---|---|---|---|
| 2135 | 2014-05-07 02:56:57 | 51.03 | 96% |
| 1986 | 2013-07-20 08:51:30 | 45.37 | 95% |
| 1372 | 2013-02-04 07:09:45 | 41.39 | 94% |
| 87 | 2012-11-20 07:56:46 | 33.87 | 96% |