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 |
|---|---|---|---|
| 650 | 2017-01-13 17:17:04 | 69.82 | 94% |
| 502 | 2014-11-19 16:40:52 | 67.70 | 94% |
| 47 | 2014-10-08 21:07:48 | 53.24 | 90% |