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 |
|---|---|---|---|
| 1942 | 2014-04-25 10:34:27 | 48.71 | 89% |
| 742 | 2012-06-13 12:24:47 | 49.19 | 88% |
| 274 | 2010-09-30 09:23:02 | 53.32 |