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 |
|---|---|---|---|
| 3114 | 2017-08-04 20:03:53 | 60.10 | 94% |
| 2866 | 2017-07-11 11:38:47 | 63.76 | 97% |
| 2238 | 2017-04-04 08:51:15 | 57.02 | 88% |
| 1184 | 2016-11-02 15:14:41 | 44.26 | 83% |