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 |
|---|---|---|---|
| 3584 | 2017-03-21 10:08:50 | 71.82 | 95% |
| 655 | 2016-12-22 08:56:52 | 63.35 | 99% |
| 340 | 2016-12-17 10:09:49 | 54.16 | 93% |
| 293 | 2016-12-16 11:02:37 | 54.78 | 94% |