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 |
|---|---|---|---|
| 734 | 2012-08-24 12:23:34 | 67.82 | 92% |
| 386 | 2011-10-20 12:30:39 | 49.91 | 91% |
| 9 | 2011-09-26 18:10:23 | 46.37 | 92% |