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 |
|---|---|---|---|
| 996 | 2016-11-12 19:18:56 | 62.63 | 97% |
| 165 | 2016-10-18 21:09:50 | 50.00 | 95% |
| 115 | 2016-10-14 15:00:15 | 39.80 | 99% |