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 |
|---|---|---|---|
| 808 | 2015-04-22 06:14:50 | 67.96 | 93% |
| 522 | 2015-04-17 02:02:39 | 65.73 | 94% |
| 49 | 2015-04-04 11:55:11 | 62.59 | 96% |