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 |
|---|---|---|---|
| 1160 | 2017-03-26 08:32:28 | 63.63 | 94% |
| 694 | 2016-11-02 07:03:44 | 60.87 | 94% |
| 651 | 2016-11-02 03:51:59 | 57.75 | 93% |
| 208 | 2016-10-10 07:41:13 | 63.92 | 94% |
| 110 | 2016-10-07 08:07:17 | 55.61 | 90% |