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 |
|---|---|---|---|
| 571 | 2015-07-23 14:48:31 | 73.00 | 94% |
| 424 | 2015-01-30 11:11:05 | 68.91 | 93% |
| 417 | 2014-12-12 14:29:58 | 72.62 | 95% |