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 |
|---|---|---|---|
| 2330 | 2017-09-22 08:44:28 | 48.22 | 96% |
| 1604 | 2017-05-14 10:48:37 | 48.59 | 95% |
| 1487 | 2017-05-08 08:45:11 | 42.38 | 89% |