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 |
|---|---|---|---|
| 589 | 2015-11-27 16:11:16 | 65.83 | 92% |
| 306 | 2015-10-22 19:08:10 | 77.57 | 99% |
| 138 | 2015-08-24 19:02:28 | 66.14 | 95% |