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 |
|---|---|---|---|
| 1451 | 2016-04-23 17:05:31 | 62.47 | 96% |
| 978 | 2016-03-10 17:00:40 | 64.13 | 97% |
| 292 | 2016-02-16 23:50:32 | 54.78 | 95% |