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 |
|---|---|---|---|
| 1329 | 2015-03-31 01:40:19 | 96.29 | 95% |
| 1110 | 2015-03-26 13:07:24 | 97.76 | 95% |
| 664 | 2015-03-20 11:35:39 | 82.47 | 91% |
| 285 | 2015-03-03 13:06:50 | 88.03 | 96% |
| 64 | 2015-02-27 11:01:47 | 72.94 | 89% |