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 |
|---|---|---|---|
| 192 | 2011-12-08 08:34:09 | 103.48 | 93% |
| 172 | 2011-12-08 01:55:07 | 107.80 | 96% |
| 65 | 2011-09-12 03:50:52 | 69.99 | 82% |
| 33 | 2010-09-04 03:29:27 | 92.35 |