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 |
|---|---|---|---|
| 967 | 2015-01-18 05:00:31 | 100.31 | 96% |
| 63 | 2014-11-28 04:50:28 | 112.03 | 99% |
| 42 | 2014-11-28 04:31:17 | 98.17 | 96% |
| 29 | 2014-11-27 19:59:35 | 100.82 | 99% |