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 |
|---|---|---|---|
| 1356 | 2014-05-14 22:05:17 | 98.36 | 96% |
| 689 | 2013-11-28 02:33:15 | 89.93 | 92% |
| 663 | 2013-11-28 02:05:18 | 87.47 | 93% |
| 238 | 2013-09-15 05:00:47 | 73.25 | 89% |
| 201 | 2013-09-13 18:38:27 | 70.08 | 88% |