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 |
|---|---|---|---|
| 3017 | 2017-07-26 02:34:38 | 74.37 | 97% |
| 1856 | 2015-04-25 08:57:27 | 54.19 | 87% |
| 1759 | 2015-04-21 20:25:28 | 56.03 | 94% |
| 1645 | 2015-03-29 10:18:17 | 58.60 | 94% |