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 |
|---|---|---|---|
| 1810 | 2010-08-27 22:32:46 | 89.10 | |
| 1679 | 2010-08-19 08:44:49 | 67.34 | |
| 1591 | 2010-08-09 09:36:16 | 69.64 |