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 |
|---|---|---|---|
| 1456 | 2016-10-18 06:14:07 | 85.64 | 95% |
| 639 | 2016-08-31 20:39:11 | 83.84 | 97% |
| 590 | 2016-08-31 06:52:43 | 88.47 | 98% |