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 |
|---|---|---|---|
| 1298 | 2012-04-06 19:22:00 | 75.76 | 93% |
| 1194 | 2012-04-02 17:46:04 | 78.43 | 93% |
| 822 | 2012-03-13 16:59:20 | 61.17 | 87% |
| 305 | 2012-02-25 21:29:05 | 69.89 | 88% |