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 |
|---|---|---|---|
| 1309 | 2018-09-25 03:12:55 | 93.79 | 96% |
| 883 | 2018-07-30 04:37:22 | 90.07 | 97% |
| 105 | 2014-03-26 20:06:07 | 73.94 | 91% |
| 55 | 2014-03-21 02:28:06 | 77.00 | 95% |
| 18 | 2014-03-19 20:56:30 | 75.67 | 95% |