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 |
|---|---|---|---|
| 1709 | 2014-05-22 02:48:01 | 73.73 | 94% |
| 1690 | 2014-05-22 02:20:51 | 66.15 | 94% |
| 1147 | 2013-12-11 12:48:20 | 54.78 | 91% |
| 451 | 2013-09-19 04:15:17 | 58.41 | 93% |