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 |
|---|---|---|---|
| 1182 | 2016-12-04 19:45:52 | 66.39 | 93% |
| 572 | 2014-11-19 18:26:41 | 59.51 | 88% |
| 274 | 2014-11-15 12:41:27 | 58.92 | 89% |