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 |
|---|---|---|---|
| 868 | 2015-01-23 18:50:28 | 53.12 | 85% |
| 839 | 2014-12-01 08:47:53 | 55.75 | 86% |
| 664 | 2014-11-19 07:14:37 | 51.08 | 89% |