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 |
|---|---|---|---|
| 597 | 2016-11-27 01:04:18 | 69.77 | 96% |
| 530 | 2016-04-21 17:30:04 | 69.33 | 93% |
| 180 | 2016-02-24 17:18:09 | 63.98 | 92% |