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 |
|---|---|---|---|
| 602 | 2015-10-09 11:27:28 | 65.26 | 97% |
| 415 | 2015-03-28 19:49:54 | 65.12 | 94% |
| 383 | 2015-03-28 17:05:03 | 82.57 | 99% |
| 84 | 2015-02-26 13:50:25 | 55.92 | 93% |