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 |
|---|---|---|---|
| 381 | 2011-10-31 04:32:45 | 75.58 | 96% |
| 327 | 2011-10-29 03:36:42 | 72.71 | 97% |
| 5 | 2011-10-23 10:20:17 | 65.61 | 96% |