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 |
|---|---|---|---|
| 1669 | 2012-08-01 10:21:44 | 62.86 | 96% |
| 1312 | 2011-11-18 16:07:50 | 67.43 | 92% |
| 958 | 2011-09-22 05:00:26 | 69.21 | 98% |
| 873 | 2011-09-18 09:22:03 | 71.02 | 98% |