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 |
|---|---|---|---|
| 1268 | 2011-12-21 21:07:59 | 60.32 | 90% |
| 330 | 2011-11-26 15:11:45 | 35.81 | 94% |
| 268 | 2011-11-25 17:18:02 | 61.55 | 92% |