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 |
|---|---|---|---|
| 1745 | 2017-02-22 05:09:07 | 87.68 | 93% |
| 706 | 2016-10-12 17:44:21 | 75.30 | 88% |
| 537 | 2016-09-29 16:08:27 | 73.78 | 91% |