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 |
|---|---|---|---|
| 1196 | 2017-06-23 09:33:03 | 95.47 | 99% |
| 882 | 2016-07-16 02:48:56 | 82.64 | 88% |
| 361 | 2015-12-31 05:05:17 | 70.36 | 96% |
| 350 | 2015-12-30 14:44:46 | 74.77 | 94% |