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 |
|---|---|---|---|
| 1469 | 2015-09-02 00:49:16 | 99.47 | 86% |
| 964 | 2015-08-02 01:45:18 | 109.18 | 90% |
| 809 | 2015-07-27 16:35:43 | 98.55 | 91% |
| 507 | 2015-07-21 23:46:58 | 103.99 | 93% |
| 391 | 2015-07-20 03:56:26 | 97.48 | 92% |