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 |
|---|---|---|---|
| 1562 | 2017-11-27 16:14:12 | 63.24 | 96% |
| 569 | 2016-09-24 11:54:41 | 58.63 | 95% |
| 551 | 2016-09-11 11:03:40 | 57.21 | 91% |