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 |
|---|---|---|---|
| 1874 | 2015-09-02 08:31:55 | 67.73 | 92% |
| 659 | 2013-11-27 13:26:20 | 60.17 | 95% |
| 603 | 2013-11-22 13:34:39 | 60.57 | 95% |
| 164 | 2013-10-16 13:02:29 | 61.43 | 98% |