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 |
|---|---|---|---|
| 921 | 2016-09-13 16:31:51 | 116.06 | 94% |
| 523 | 2014-07-11 17:11:14 | 107.87 | 95% |
| 456 | 2014-06-30 17:52:04 | 120.10 | 99% |
| 455 | 2014-06-30 17:51:29 | 110.89 | 94% |