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 |
|---|---|---|---|
| 850 | 2016-08-22 05:31:19 | 89.05 | 90% |
| 840 | 2016-08-22 05:22:29 | 107.28 | 96% |
| 433 | 2015-03-15 00:58:36 | 90.94 | 91% |
| 327 | 2015-03-13 04:28:55 | 98.14 | 94% |
| 85 | 2015-02-15 08:34:29 | 93.03 | 93% |
| 50 | 2015-02-15 07:14:40 | 104.13 | 96% |