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 |
|---|---|---|---|
| 1696 | 2015-12-28 11:55:35 | 88.98 | 88% |
| 1209 | 2015-12-22 05:07:30 | 91.52 | 91% |
| 945 | 2015-12-11 08:14:40 | 89.80 | 94% |