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 |
|---|---|---|---|
| 1801 | 2017-07-10 16:39:08 | 51.16 | 96% |
| 1199 | 2013-10-24 16:02:46 | 47.98 | 95% |
| 884 | 2013-08-24 16:29:42 | 46.94 | 95% |
| 419 | 2013-07-19 16:14:55 | 38.25 | 94% |