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 |
|---|---|---|---|
| 1608 | 2015-11-18 23:05:29 | 59.24 | 88% |
| 1503 | 2015-11-15 15:52:44 | 54.42 | 87% |
| 1118 | 2015-11-03 07:34:45 | 68.33 | 95% |