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 |
|---|---|---|---|
| 1533 | 2011-10-13 12:38:56 | 78.88 | 98% |
| 1382 | 2011-09-23 18:07:04 | 72.00 | 94% |
| 936 | 2011-09-14 14:12:50 | 71.35 | 95% |