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 |
|---|---|---|---|
| 1110 | 2016-10-25 01:39:19 | 75.24 | 95% |
| 1064 | 2016-10-23 07:36:21 | 73.56 | 93% |
| 877 | 2016-10-21 01:33:28 | 75.10 | 93% |
| 828 | 2016-10-20 02:16:16 | 78.29 | 94% |