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 |
|---|---|---|---|
| 878 | 2016-03-28 02:04:27 | 56.90 | 90% |
| 692 | 2016-03-18 05:46:59 | 52.83 | 90% |
| 339 | 2016-02-27 13:22:55 | 49.51 | 95% |