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 |
|---|---|---|---|
| 999 | 2013-12-17 23:34:23 | 63.92 | 91% |
| 644 | 2013-11-24 21:43:41 | 66.71 | 93% |
| 494 | 2013-11-17 20:51:04 | 67.45 | 93% |