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 |
|---|---|---|---|
| 585 | 2014-03-22 22:33:22 | 75.38 | 90% |
| 96 | 2014-01-03 08:05:36 | 66.75 | 89% |
| 34 | 2014-01-02 21:35:03 | 81.43 | 96% |