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 |
|---|---|---|---|
| 562 | 2016-04-19 18:28:15 | 60.20 | 95% |
| 453 | 2016-04-17 23:53:56 | 56.35 | 97% |
| 413 | 2016-04-16 19:05:49 | 52.77 | 94% |
| 295 | 2016-04-13 21:33:10 | 52.53 | 94% |
| 111 | 2016-04-11 14:39:02 | 55.27 | 98% |