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 |
|---|---|---|---|
| 1794 | 2013-01-29 11:35:12 | 48.89 | 93% |
| 1744 | 2013-01-28 05:38:10 | 48.74 | 94% |
| 95 | 2012-10-13 10:33:19 | 52.90 | 99% |