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 |
|---|---|---|---|
| 677 | 2014-11-26 15:44:53 | 72.21 | 96% |
| 543 | 2014-01-26 10:54:30 | 63.56 | 93% |
| 514 | 2013-12-05 11:11:01 | 60.60 | 95% |