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 |
|---|---|---|---|
| 1037 | 2015-10-05 02:13:21 | 69.46 | 89% |
| 658 | 2013-04-29 01:20:47 | 61.98 | 87% |
| 634 | 2013-04-02 20:02:15 | 61.15 | 91% |