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 |
|---|---|---|---|
| 1381 | 2014-12-16 22:41:17 | 64.43 | 93% |
| 655 | 2014-11-11 20:59:04 | 60.82 | 92% |
| 567 | 2014-11-07 02:37:19 | 64.83 | 94% |
| 277 | 2014-10-10 01:33:25 | 59.50 | 94% |