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 |
|---|---|---|---|
| 1383 | 2016-06-30 18:09:22 | 62.37 | 83% |
| 909 | 2016-03-19 12:57:12 | 64.21 | 91% |
| 656 | 2016-03-14 21:55:03 | 56.81 | 83% |
| 652 | 2016-03-14 21:50:56 | 57.27 | 88% |