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 |
|---|---|---|---|
| 2784 | 2015-04-27 05:10:36 | 69.44 | 96% |
| 2703 | 2015-04-18 20:34:59 | 69.93 | 94% |
| 1659 | 2014-11-05 01:03:16 | 48.73 | 88% |
| 1572 | 2014-11-03 03:04:21 | 48.60 | 82% |