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 |
|---|---|---|---|
| 813 | 2016-03-06 13:40:33 | 77.67 | 94% |
| 750 | 2016-02-25 21:31:44 | 66.36 | 92% |
| 68 | 2015-11-25 15:35:33 | 71.61 | 89% |
| 51 | 2015-11-25 00:10:41 | 72.13 | 93% |