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 |
|---|---|---|---|
| 1633 | 2015-07-12 17:04:43 | 80.16 | 94% |
| 857 | 2015-02-16 09:39:22 | 74.88 | 91% |
| 434 | 2015-01-22 18:09:22 | 74.41 | 96% |
| 64 | 2014-12-12 14:18:21 | 71.47 | 94% |