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 |
|---|---|---|---|
| 2851 | 2016-10-27 18:01:54 | 50.10 | 93% |
| 2048 | 2016-04-03 02:00:37 | 49.98 | 94% |
| 1654 | 2016-03-16 20:17:15 | 50.04 | 94% |