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 |
|---|---|---|---|
| 1181 | 2015-01-21 08:57:27 | 108.23 | 90% |
| 527 | 2014-12-22 01:25:21 | 126.43 | 95% |
| 493 | 2014-12-21 04:55:23 | 121.24 | 92% |
| 381 | 2014-12-20 06:59:51 | 110.96 | 91% |