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 |
|---|---|---|---|
| 338 | 2015-03-02 21:25:54 | 49.28 | 82% |
| 241 | 2014-05-03 21:17:29 | 71.12 | 90% |
| 180 | 2014-04-23 20:31:20 | 48.61 | 67% |
| 93 | 2013-09-07 02:30:03 | 59.70 | 88% |