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 |
|---|---|---|---|
| 2518 | 2015-08-05 15:14:18 | 56.72 | 95% |
| 2464 | 2015-08-03 23:29:24 | 50.47 | 89% |
| 1736 | 2015-06-25 02:18:50 | 50.26 | 95% |
| 1150 | 2015-05-24 03:18:28 | 51.24 | 97% |
| 1089 | 2015-05-22 19:02:31 | 44.83 | 93% |