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 |
|---|---|---|---|
| 881 | 2015-08-03 12:08:30 | 61.69 | 92% |
| 843 | 2015-07-02 04:53:20 | 61.43 | 93% |
| 634 | 2014-07-11 12:56:48 | 66.77 | 96% |