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 |
|---|---|---|---|
| 2479 | 2015-03-23 06:06:04 | 76.81 | 88% |
| 1191 | 2015-01-18 06:45:38 | 61.82 | 87% |
| 631 | 2015-01-06 12:28:26 | 66.76 | 92% |