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 |
|---|---|---|---|
| 182 | 2015-10-03 04:46:30 | 80.17 | 96% |
| 107 | 2015-10-02 01:57:00 | 74.94 | 92% |
| 72 | 2015-10-01 17:01:29 | 78.41 | 97% |