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 |
|---|---|---|---|
| 1705 | 2016-10-13 06:17:31 | 65.79 | 94% |
| 1518 | 2016-09-25 11:12:59 | 58.68 | 94% |
| 572 | 2016-08-28 16:03:42 | 58.90 | 91% |