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 |
|---|---|---|---|
| 1316 | 2012-07-22 20:26:08 | 74.15 | 95% |
| 1164 | 2011-12-22 23:11:14 | 63.76 | 90% |
| 974 | 2011-09-16 20:23:59 | 60.08 | 89% |