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 |
|---|---|---|---|
| 1069 | 2015-01-14 18:47:14 | 66.46 | 94% |
| 792 | 2014-12-20 21:51:15 | 56.12 | 90% |
| 129 | 2014-11-17 19:32:12 | 52.05 | 92% |