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 |
|---|---|---|---|
| 713 | 2014-08-28 01:32:25 | 66.60 | 95% |
| 607 | 2014-08-18 11:02:01 | 67.73 | 96% |
| 588 | 2014-08-16 09:47:28 | 54.81 | 88% |
| 177 | 2014-06-16 12:26:21 | 57.11 | 93% |