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 |
|---|---|---|---|
| 1794 | 2016-02-17 01:55:02 | 80.86 | 93% |
| 1774 | 2016-02-15 05:41:11 | 79.12 | 95% |
| 925 | 2015-12-31 04:02:54 | 88.06 | 98% |
| 923 | 2015-12-31 04:00:34 | 77.56 | 94% |