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 |
|---|---|---|---|
| 1369 | 2015-06-19 21:48:40 | 87.45 | 96% |
| 972 | 2015-05-21 19:43:03 | 79.97 | 96% |
| 100 | 2015-04-26 11:28:06 | 55.83 | 96% |
| 19 | 2015-04-25 12:38:34 | 61.36 | 98% |