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 |
|---|---|---|---|
| 1568 | 2012-06-08 04:09:22 | 52.14 | 95% |
| 1448 | 2012-06-04 02:15:05 | 54.85 | 95% |
| 1383 | 2012-06-03 19:06:14 | 52.01 | 95% |
| 798 | 2012-04-29 05:42:21 | 44.86 | 97% |