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 |
|---|---|---|---|
| 1760 | 2011-08-01 13:34:34 | 50.70 | 97% |
| 1727 | 2011-07-27 13:33:46 | 45.45 | 93% |
| 753 | 2010-06-22 14:50:12 | 42.24 |