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 |
|---|---|---|---|
| 1180 | 2016-11-08 09:01:15 | 78.54 | 94% |
| 15 | 2016-08-28 03:42:00 | 63.97 | 92% |
| 1 | 2016-08-28 03:26:50 | 61.28 | 91% |