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 |
|---|---|---|---|
| 813 | 2013-07-10 09:49:11 | 59.81 | 98% |
| 569 | 2013-03-15 06:53:52 | 51.23 | 95% |
| 444 | 2011-11-27 06:25:36 | 53.98 | 95% |
| 276 | 2011-08-02 10:03:50 | 55.54 | 96% |