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 |
|---|---|---|---|
| 841 | 2016-08-08 07:20:41 | 52.55 | 94% |
| 769 | 2016-03-28 05:42:57 | 51.87 | 91% |
| 466 | 2016-01-21 07:20:02 | 60.25 | 96% |
| 93 | 2015-11-16 07:30:28 | 48.43 | 91% |