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 |
|---|---|---|---|
| 847 | 2014-08-27 19:29:42 | 70.19 | 95% |
| 754 | 2014-08-24 09:58:51 | 76.18 | 98% |
| 610 | 2014-08-20 10:43:59 | 75.35 | 98% |
| 249 | 2014-08-11 00:32:44 | 58.32 | 91% |