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 |
|---|---|---|---|
| 796 | 2016-08-17 15:01:19 | 74.84 | 98% |
| 353 | 2016-06-22 23:16:40 | 56.43 | 92% |
| 333 | 2016-06-21 12:19:16 | 53.22 | 91% |