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 |
|---|---|---|---|
| 412 | 2016-12-12 14:34:36 | 76.83 | 88% |
| 365 | 2016-12-09 18:09:35 | 72.45 | 86% |
| 104 | 2016-12-02 14:15:49 | 68.97 | 85% |