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 |
|---|---|---|---|
| 1444 | 2014-04-01 17:50:32 | 70.55 | 89% |
| 784 | 2014-02-17 15:21:05 | 66.91 | 89% |
| 648 | 2013-01-09 16:07:12 | 67.60 | 95% |
| 257 | 2012-12-27 20:25:16 | 63.22 | 90% |