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 |
|---|---|---|---|
| 862 | 2016-05-04 17:15:20 | 68.32 | 94% |
| 850 | 2016-05-03 23:38:50 | 68.15 | 93% |
| 656 | 2016-03-19 04:10:40 | 61.96 | 93% |