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 |
|---|---|---|---|
| 2228 | 2017-03-21 14:48:39 | 64.26 | 92% |
| 1648 | 2017-01-17 21:23:31 | 71.49 | 94% |
| 1088 | 2016-11-10 20:08:17 | 62.31 | 96% |
| 161 | 2016-10-08 13:31:29 | 58.72 | 98% |