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 |
|---|---|---|---|
| 887 | 2016-08-22 12:59:59 | 110.20 | 91% |
| 877 | 2016-08-22 11:30:56 | 101.31 | 91% |
| 870 | 2016-08-21 18:48:37 | 102.20 | 90% |
| 800 | 2016-08-15 17:46:06 | 109.23 | 95% |
| 776 | 2016-08-12 17:22:06 | 108.25 | 93% |