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 |
|---|---|---|---|
| 593 | 2016-08-28 12:11:47 | 85.09 | 99% |
| 446 | 2015-10-03 14:53:46 | 65.70 | 95% |
| 289 | 2015-01-02 07:22:00 | 59.45 | 94% |