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 |
|---|---|---|---|
| 913 | 2017-10-12 15:02:23 | 55.63 | 96% |
| 308 | 2017-02-25 08:33:55 | 53.82 | 93% |
| 132 | 2017-02-04 14:29:34 | 46.97 | 87% |