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 |
|---|---|---|---|
| 1125 | 2016-11-23 03:15:11 | 55.00 | 94% |
| 502 | 2016-10-24 08:01:34 | 49.95 | 93% |
| 417 | 2016-10-18 12:45:16 | 41.09 | 90% |