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 |
|---|---|---|---|
| 1057 | 2015-03-27 22:25:05 | 80.76 | 95% |
| 495 | 2014-09-30 21:54:35 | 82.40 | 99% |
| 201 | 2014-09-16 23:22:35 | 82.52 | 94% |
| 25 | 2014-09-11 20:54:12 | 86.12 | 99% |