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 |
|---|---|---|---|
| 854 | 2016-04-28 10:13:00 | 50.67 | 89% |
| 692 | 2016-02-25 01:37:43 | 53.63 | 90% |
| 545 | 2015-09-20 22:05:45 | 47.12 | 86% |
| 170 | 2015-03-22 16:34:09 | 51.53 | 92% |