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 |
|---|---|---|---|
| 1285 | 2016-08-10 13:11:49 | 52.35 | 96% |
| 1057 | 2016-07-01 12:51:28 | 49.10 | 94% |
| 754 | 2016-06-15 12:27:46 | 52.68 | 96% |
| 614 | 2016-06-13 00:20:14 | 47.48 | 92% |