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 |
|---|---|---|---|
| 1092 | 2017-03-22 05:32:27 | 81.77 | 91% |
| 607 | 2017-03-15 06:47:44 | 101.71 | 95% |
| 569 | 2017-03-15 05:23:39 | 73.37 | 86% |
| 86 | 2017-01-14 16:48:40 | 88.02 | 95% |