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 |
|---|---|---|---|
| 1095 | 2014-09-25 05:51:59 | 96.79 | 96% |
| 467 | 2014-09-17 02:33:26 | 108.61 | 99% |
| 307 | 2014-09-11 06:05:41 | 94.58 | 93% |
| 181 | 2014-09-05 20:29:40 | 90.30 | 92% |