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 |
|---|---|---|---|
| 1263 | 2014-02-25 20:10:33 | 90.57 | 98% |
| 597 | 2013-08-19 16:17:32 | 75.45 | 92% |
| 329 | 2013-07-24 18:11:12 | 79.35 | 97% |