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 |
|---|---|---|---|
| 933 | 2015-10-14 14:10:42 | 79.78 | 94% |
| 645 | 2015-10-06 19:58:12 | 72.91 | 91% |
| 466 | 2015-09-29 14:10:39 | 85.73 | 98% |
| 459 | 2015-09-28 20:34:10 | 82.89 | 97% |
| 49 | 2015-09-15 20:18:09 | 78.22 | 95% |