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 |
|---|---|---|---|
| 330 | 2015-01-20 20:42:56 | 56.83 | 94% |
| 273 | 2015-01-18 22:14:17 | 52.87 | 93% |
| 243 | 2015-01-18 17:57:40 | 54.26 | 94% |
| 29 | 2014-11-17 00:12:05 | 46.35 | 94% |