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 |
|---|---|---|---|
| 879 | 2014-03-06 17:52:19 | 85.28 | 94% |
| 289 | 2014-02-11 19:09:54 | 87.06 | 95% |
| 131 | 2014-01-28 20:33:02 | 76.17 | 94% |