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 |
|---|---|---|---|
| 831 | 2015-01-23 09:00:57 | 75.44 | 95% |
| 751 | 2013-05-26 19:15:27 | 61.71 | 86% |
| 91 | 2013-01-11 08:26:04 | 49.66 | 86% |
| 61 | 2013-01-10 09:12:41 | 55.14 | 91% |