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 |
|---|---|---|---|
| 2060 | 2017-02-28 05:23:47 | 82.18 | 95% |
| 1897 | 2017-02-26 06:49:49 | 80.05 | 93% |
| 1456 | 2017-02-12 07:54:18 | 84.13 | 96% |
| 595 | 2016-10-20 06:04:23 | 71.36 | 93% |