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 |
|---|---|---|---|
| 3408 | 2017-10-07 00:53:00 | 60.22 | 95% |
| 2822 | 2017-09-22 00:36:53 | 45.16 | 95% |
| 2461 | 2017-08-07 12:16:00 | 53.41 | 95% |
| 1832 | 2017-04-14 18:21:16 | 60.23 | 93% |
| 1129 | 2016-11-23 20:58:39 | 56.72 | 88% |