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 |
|---|---|---|---|
| 802 | 2015-05-07 22:06:56 | 68.94 | 94% |
| 752 | 2015-05-04 22:04:26 | 65.02 | 92% |
| 178 | 2015-04-02 17:05:28 | 66.33 | 97% |
| 110 | 2015-04-01 19:51:45 | 56.95 | 93% |