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 |
|---|---|---|---|
| 2747 | 2017-05-24 17:13:34 | 67.27 | 96% |
| 1553 | 2015-11-12 14:03:57 | 57.52 | 91% |
| 1385 | 2015-11-08 17:55:53 | 72.70 | 97% |
| 1304 | 2015-11-07 12:00:05 | 65.78 | 95% |
| 1216 | 2015-11-05 18:41:46 | 57.76 | 91% |