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 |
|---|---|---|---|
| 3096 | 2016-12-26 18:45:16 | 60.27 | 94% |
| 2912 | 2016-12-13 16:00:11 | 61.97 | 93% |
| 1604 | 2016-04-05 13:18:41 | 51.81 | 89% |