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 |
|---|---|---|---|
| 1347 | 2015-12-23 19:50:34 | 68.68 | 94% |
| 710 | 2015-11-18 03:22:37 | 64.36 | 95% |
| 228 | 2012-05-24 09:39:48 | 63.18 | 92% |