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 |
|---|---|---|---|
| 1585 | 2016-11-26 18:53:39 | 78.87 | 91% |
| 969 | 2016-07-11 18:04:29 | 71.02 | 88% |
| 753 | 2016-05-27 22:38:00 | 72.17 | 92% |
| 50 | 2015-12-08 17:11:19 | 56.10 | 86% |