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 |
|---|---|---|---|
| 870 | 2014-09-03 10:40:35 | 32.25 | 91% |
| 378 | 2014-08-24 06:59:24 | 31.54 | 90% |
| 329 | 2014-08-11 04:34:41 | 41.38 | 95% |