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 |
|---|---|---|---|
| 1028 | 2015-06-05 02:24:24 | 91.96 | 95% |
| 404 | 2015-05-12 03:39:10 | 75.25 | 92% |
| 288 | 2015-05-10 22:22:25 | 89.01 | 96% |