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 |
|---|---|---|---|
| 2803 | 2017-10-08 20:27:59 | 55.38 | 94% |
| 1736 | 2017-07-26 15:04:02 | 62.53 | 96% |
| 1129 | 2017-07-15 12:47:37 | 55.57 | 95% |
| 49 | 2014-02-02 19:10:53 | 50.32 | 83% |
| 46 | 2014-02-02 18:37:29 | 50.16 | 82% |