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 |
|---|---|---|---|
| 2086 | 2015-05-22 01:45:49 | 76.12 | 96% |
| 1536 | 2015-04-14 20:25:19 | 67.76 | 94% |
| 957 | 2015-03-30 15:52:47 | 64.79 | 94% |