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 |
|---|---|---|---|
| 1325 | 2012-09-21 02:06:48 | 92.73 | 96% |
| 1043 | 2012-09-11 06:00:42 | 87.00 | 95% |
| 1012 | 2012-09-09 15:07:46 | 85.40 | 95% |
| 621 | 2012-08-11 04:41:24 | 82.67 | 95% |