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 |
|---|---|---|---|
| 1029 | 2014-05-02 20:27:10 | 66.49 | 94% |
| 587 | 2013-07-16 20:57:07 | 58.12 | 90% |
| 166 | 2013-07-05 21:28:36 | 62.25 | 95% |
| 39 | 2013-07-03 23:55:46 | 59.93 | 95% |