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 |
|---|---|---|---|
| 772 | 2013-04-08 19:57:37 | 76.29 | 91% |
| 634 | 2013-04-07 16:14:59 | 77.71 | 93% |
| 603 | 2013-04-06 21:29:35 | 72.83 | 89% |
| 168 | 2012-12-26 20:32:45 | 59.93 | 90% |