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 |
|---|---|---|---|
| 1243 | 2016-05-18 21:26:57 | 50.13 | 89% |
| 223 | 2015-07-13 16:06:38 | 49.00 | 93% |
| 219 | 2015-07-13 16:01:30 | 48.17 | 92% |