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 |
|---|---|---|---|
| 584 | 2015-04-10 17:46:49 | 86.70 | 94% |
| 482 | 2015-04-08 12:23:41 | 82.87 | 94% |
| 123 | 2014-03-31 13:26:41 | 70.42 | 95% |