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 |
|---|---|---|---|
| 1076 | 2011-05-19 12:28:30 | 66.40 | 95% |
| 657 | 2011-02-10 16:59:01 | 62.29 | |
| 279 | 2010-11-08 16:45:18 | 56.75 |