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 |
|---|---|---|---|
| 892 | 2016-03-22 23:22:35 | 85.97 | 91% |
| 814 | 2016-03-21 00:36:43 | 81.31 | 90% |
| 140 | 2015-02-26 17:21:07 | 66.42 | 84% |