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 |
|---|---|---|---|
| 1874 | 2016-08-10 19:10:27 | 64.47 | 91% |
| 1462 | 2016-05-11 14:50:25 | 66.57 | 89% |
| 1271 | 2016-04-30 22:47:52 | 59.78 | 84% |
| 862 | 2016-03-26 20:04:42 | 61.77 | 89% |
| 109 | 2016-01-07 03:04:48 | 37.42 | 84% |