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 |
|---|---|---|---|
| 1870 | 2015-12-08 09:49:35 | 42.93 | 87% |
| 1743 | 2015-12-02 03:57:59 | 41.61 | 89% |
| 1636 | 2015-11-30 07:59:01 | 50.21 | 93% |