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 |
|---|---|---|---|
| 2221 | 2015-06-06 03:41:33 | 53.06 | 91% |
| 1286 | 2015-04-20 03:41:31 | 52.93 | 95% |
| 1008 | 2015-04-04 21:21:16 | 44.95 | 94% |