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 |
|---|---|---|---|
| 483 | 2016-09-22 10:29:29 | 100.57 | 99% |
| 347 | 2016-08-29 06:53:25 | 85.66 | 94% |
| 159 | 2016-08-09 08:52:28 | 88.21 | 97% |