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 |
|---|---|---|---|
| 1219 | 2016-08-17 14:55:54 | 74.50 | 91% |
| 1151 | 2016-08-13 04:54:23 | 64.33 | 84% |
| 93 | 2015-03-04 08:48:43 | 55.19 | 86% |