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 |
|---|---|---|---|
| 1067 | 2016-01-06 04:14:02 | 90.89 | 94% |
| 540 | 2015-12-29 03:26:10 | 90.39 | 95% |
| 295 | 2015-12-26 06:25:01 | 87.42 | 97% |
| 156 | 2015-12-25 04:53:40 | 84.54 | 95% |