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 |
|---|---|---|---|
| 1054 | 2013-02-09 02:33:30 | 117.05 | 94% |
| 307 | 2013-01-23 02:37:02 | 104.20 | 89% |
| 175 | 2013-01-16 13:03:21 | 95.65 | 91% |