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 |
|---|---|---|---|
| 89 | 2013-09-03 02:28:35 | 62.03 | 90% |
| 41 | 2013-09-03 01:21:47 | 62.72 | 91% |
| 16 | 2013-09-02 22:54:51 | 73.25 | 98% |