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 |
|---|---|---|---|
| 1174 | 2015-12-11 15:05:29 | 56.98 | 95% |
| 346 | 2014-03-14 18:07:43 | 46.53 | 93% |
| 45 | 2013-10-24 17:41:50 | 43.30 | 97% |