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 |
|---|---|---|---|
| 1288 | 2015-07-14 13:06:54 | 77.85 | 90% |
| 1028 | 2015-04-16 07:52:48 | 80.99 | 92% |
| 160 | 2014-12-11 07:59:13 | 74.85 | 93% |
| 73 | 2013-11-23 08:34:26 | 72.24 | 89% |