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 |
|---|---|---|---|
| 1314 | 2016-05-04 22:23:50 | 100.69 | 98% |
| 720 | 2016-02-09 05:11:56 | 80.83 | 91% |
| 574 | 2016-01-29 13:01:48 | 72.80 | 87% |
| 355 | 2016-01-23 10:45:00 | 77.75 | 91% |