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 |
|---|---|---|---|
| 968 | 2012-07-05 11:41:32 | 57.77 | 78% |
| 517 | 2012-06-15 11:39:59 | 60.31 | 80% |
| 162 | 2012-05-25 08:36:44 | 54.28 | 78% |
| 131 | 2012-05-12 05:34:19 | 51.45 | 75% |