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 |
|---|---|---|---|
| 703 | 2016-02-27 12:32:27 | 73.06 | 84% |
| 331 | 2015-12-19 15:05:25 | 73.18 | 88% |
| 302 | 2015-12-16 17:07:46 | 63.77 | 93% |
| 243 | 2015-12-14 17:44:05 | 70.60 | 91% |
| 138 | 2015-12-10 06:50:20 | 45.46 | 86% |