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 |
|---|---|---|---|
| 1340 | 2016-04-09 13:05:56 | 63.29 | 95% |
| 1008 | 2016-03-30 18:34:56 | 59.04 | 93% |
| 405 | 2016-02-25 02:52:52 | 63.00 | 95% |
| 217 | 2016-02-14 15:34:40 | 66.15 | 94% |