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 |
|---|---|---|---|
| 956 | 2016-01-24 09:02:46 | 87.15 | 95% |
| 920 | 2016-01-23 18:43:03 | 73.44 | 89% |
| 381 | 2015-03-07 07:45:58 | 60.27 | 90% |
| 124 | 2015-02-06 13:36:30 | 66.13 | 92% |
| 55 | 2015-02-05 19:35:45 | 60.53 | 91% |
| 26 | 2015-02-04 10:04:53 | 53.27 | 89% |