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 |
|---|---|---|---|
| 799 | 2013-03-12 15:49:25 | 62.78 | 92% |
| 706 | 2013-02-19 22:16:52 | 59.40 | 93% |
| 631 | 2013-02-16 03:00:40 | 58.16 | 96% |