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 |
|---|---|---|---|
| 915 | 2015-03-12 15:30:36 | 84.40 | 96% |
| 855 | 2015-03-09 19:30:38 | 85.92 | 96% |
| 593 | 2015-02-25 19:03:50 | 93.10 | 98% |