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 |
|---|---|---|---|
| 935 | 2017-05-25 17:03:20 | 62.44 | 98% |
| 695 | 2017-04-17 06:53:12 | 47.84 | 95% |
| 160 | 2016-04-09 06:09:14 | 52.66 | 98% |