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 |
|---|---|---|---|
| 1652 | 2013-11-12 23:09:58 | 70.35 | 88% |
| 1401 | 2013-08-20 16:03:43 | 86.92 | 86% |
| 199 | 2013-05-09 23:14:42 | 59.03 | 89% |
| 97 | 2013-04-29 10:31:20 | 68.89 | 89% |