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 |
|---|---|---|---|
| 821 | 2013-12-16 21:34:20 | 76.42 | 96% |
| 784 | 2013-12-11 22:50:12 | 72.65 | 95% |
| 633 | 2013-12-03 15:42:23 | 60.84 | 93% |