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 |
|---|---|---|---|
| 1678 | 2017-03-21 11:02:03 | 77.75 | 96% |
| 399 | 2016-10-03 03:11:34 | 70.04 | 94% |
| 31 | 2016-09-04 06:24:51 | 52.26 | 87% |