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 |
|---|---|---|---|
| 1485 | 2015-08-27 14:25:07 | 68.89 | 89% |
| 1303 | 2015-08-09 18:07:12 | 85.57 | 98% |
| 923 | 2015-02-22 17:18:21 | 82.20 | 95% |
| 648 | 2014-10-02 04:46:34 | 68.25 | 94% |