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 |
|---|---|---|---|
| 849 | 2015-01-23 21:14:58 | 55.56 | 92% |
| 305 | 2014-07-27 23:31:27 | 55.51 | 91% |
| 302 | 2014-07-27 21:22:29 | 57.37 | 88% |
| 260 | 2014-07-22 22:00:47 | 58.37 | 93% |