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 |
|---|---|---|---|
| 900 | 2014-11-22 02:15:56 | 91.22 | 93% |
| 762 | 2014-10-26 19:26:14 | 92.51 | 96% |
| 283 | 2013-11-18 20:41:47 | 81.85 | 94% |
| 3 | 2013-08-14 22:25:35 | 68.46 | 90% |