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 |
|---|---|---|---|
| 3075 | 2015-12-28 21:39:22 | 55.38 | 93% |
| 3069 | 2015-12-28 21:29:16 | 53.95 | 83% |
| 2831 | 2015-11-25 18:30:06 | 59.16 | 90% |
| 312 | 2011-11-18 19:39:59 | 48.02 | 81% |