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 |
|---|---|---|---|
| 1739 | 2017-09-18 21:06:21 | 54.81 | 97% |
| 979 | 2017-07-06 20:18:20 | 44.50 | 95% |
| 752 | 2017-06-25 16:12:26 | 52.02 | 97% |