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 |
|---|---|---|---|
| 1617 | 2014-05-10 23:22:50 | 68.80 | 92% |
| 1383 | 2014-05-03 01:12:32 | 68.57 | 93% |
| 626 | 2014-03-13 22:06:46 | 72.87 | 93% |
| 21 | 2014-02-25 16:22:47 | 62.01 | 89% |