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 |
|---|---|---|---|
| 1105 | 2016-10-14 07:31:54 | 49.32 | 90% |
| 994 | 2016-10-10 13:14:57 | 54.04 | 92% |
| 451 | 2016-09-23 16:58:43 | 50.06 | 93% |