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 |
|---|---|---|---|
| 2302 | 2017-06-20 02:57:28 | 62.19 | 96% |
| 1621 | 2017-05-31 05:17:46 | 65.90 | 93% |
| 151 | 2017-03-03 10:37:12 | 54.37 | 92% |