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 |
|---|---|---|---|
| 2225 | 2011-12-24 07:49:26 | 43.63 | 94% |
| 1656 | 2011-03-15 18:00:37 | 43.56 | |
| 332 | 2010-12-25 16:11:32 | 33.19 |