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 |
|---|---|---|---|
| 883 | 2016-08-20 04:53:32 | 62.42 | 88% |
| 829 | 2016-08-17 19:25:41 | 60.11 | 89% |
| 487 | 2016-08-08 05:20:21 | 62.94 | 90% |
| 352 | 2016-08-05 16:54:50 | 58.17 | 92% |
| 114 | 2016-08-02 18:57:54 | 40.04 | 92% |