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 |
|---|---|---|---|
| 657 | 2016-02-11 18:55:49 | 72.63 | 91% |
| 570 | 2014-03-27 09:46:44 | 69.84 | 95% |
| 525 | 2014-01-14 14:24:30 | 48.51 | 89% |
| 452 | 2013-10-22 14:35:49 | 57.50 | 89% |