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 |
|---|---|---|---|
| 1243 | 2015-09-17 13:20:34 | 60.10 | 91% |
| 1014 | 2015-02-18 08:20:17 | 55.34 | 94% |
| 905 | 2015-01-27 05:15:44 | 58.06 | 89% |