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 |
|---|---|---|---|
| 1020 | 2016-04-20 18:57:55 | 75.77 | 93% |
| 758 | 2016-04-08 11:58:01 | 75.28 | 95% |
| 602 | 2016-04-01 14:43:20 | 68.71 | 95% |
| 221 | 2012-11-01 22:08:47 | 80.43 | 98% |
| 69 | 2012-01-25 08:49:26 | 69.44 | 94% |