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 |
|---|---|---|---|
| 1682 | 2012-10-25 21:05:56 | 96.45 | 98% |
| 1464 | 2012-09-24 20:56:50 | 63.11 | 89% |
| 1114 | 2012-07-27 19:17:58 | 79.93 | 96% |