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 |
|---|---|---|---|
| 856 | 2017-03-27 15:35:42 | 77.67 | 91% |
| 726 | 2017-03-24 21:14:28 | 72.07 | 87% |
| 356 | 2017-03-19 17:29:33 | 75.81 | 87% |
| 340 | 2017-03-19 17:15:23 | 79.36 | 91% |