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 |
|---|---|---|---|
| 712 | 2015-06-30 22:55:43 | 98.19 | 91% |
| 582 | 2015-06-29 23:23:28 | 109.46 | 97% |
| 447 | 2015-06-29 18:31:04 | 85.89 | 94% |
| 411 | 2015-06-29 00:58:16 | 94.35 | 94% |