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 |
|---|---|---|---|
| 1561 | 2016-05-15 16:40:47 | 91.23 | 97% |
| 913 | 2016-05-04 15:18:57 | 81.29 | 95% |
| 569 | 2016-04-28 04:45:01 | 78.16 | 98% |
| 305 | 2016-04-25 21:05:23 | 85.55 | 99% |