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 |
|---|---|---|---|
| 929 | 2015-07-04 01:38:15 | 81.70 | 97% |
| 695 | 2015-03-28 16:06:26 | 80.88 | 98% |
| 368 | 2015-02-24 00:31:44 | 75.52 | 95% |