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 |
|---|---|---|---|
| 341 | 2016-01-08 15:41:28 | 70.22 | 94% |
| 234 | 2016-01-05 05:30:40 | 69.52 | 94% |
| 105 | 2016-01-01 22:37:11 | 67.52 | 96% |