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 |
|---|---|---|---|
| 704 | 2016-08-23 06:04:32 | 71.68 | 98% |
| 463 | 2016-08-10 17:54:54 | 66.17 | 97% |
| 270 | 2016-07-07 16:32:12 | 65.66 | 96% |