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 |
|---|---|---|---|
| 835 | 2015-09-09 16:23:05 | 62.64 | 93% |
| 550 | 2015-08-17 14:53:08 | 52.24 | 87% |
| 188 | 2015-08-05 15:37:01 | 53.45 | 89% |