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 |
|---|---|---|---|
| 540 | 2015-06-15 19:47:37 | 89.10 | 95% |
| 396 | 2015-03-26 07:04:48 | 91.26 | 96% |
| 233 | 2015-03-10 16:42:02 | 88.98 | 96% |