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 |
|---|---|---|---|
| 951 | 2015-07-18 09:57:00 | 84.38 | 96% |
| 769 | 2015-07-11 06:47:20 | 74.55 | 93% |
| 507 | 2015-07-03 12:29:04 | 71.62 | 92% |
| 505 | 2015-07-03 12:26:23 | 80.13 | 97% |
| 19 | 2015-05-14 09:39:34 | 82.19 | 99% |