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 |
|---|---|---|---|
| 2074 | 2016-02-19 22:07:50 | 58.48 | 91% |
| 1566 | 2016-02-08 18:35:52 | 58.65 | 94% |
| 1441 | 2016-02-08 00:37:45 | 53.94 | 92% |
| 963 | 2016-01-22 18:04:41 | 49.01 | 93% |
| 486 | 2016-01-18 18:02:14 | 48.74 | 95% |
| 369 | 2016-01-17 18:25:18 | 41.64 | 93% |