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 |
|---|---|---|---|
| 1221 | 2013-07-26 13:46:33 | 105.67 | 98% |
| 643 | 2011-10-11 01:40:50 | 82.60 | 98% |
| 362 | 2011-09-02 15:38:36 | 72.20 | 95% |
| 199 | 2011-08-22 11:47:52 | 64.39 | 96% |