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 |
|---|---|---|---|
| 1806 | 2014-01-18 13:36:06 | 64.00 | 95% |
| 1336 | 2013-12-09 12:30:37 | 61.35 | 94% |
| 843 | 2013-10-12 14:11:04 | 62.96 | 94% |
| 506 | 2013-08-31 14:44:48 | 55.88 | 100% |