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 |
|---|---|---|---|
| 1050 | 2014-10-29 07:42:00 | 65.66 | 95% |
| 1017 | 2014-10-29 06:29:34 | 59.20 | 94% |
| 474 | 2014-09-14 09:33:55 | 59.46 | 96% |