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 |
|---|---|---|---|
| 265 | 2012-10-26 20:12:46 | 49.59 | 93% |
| 233 | 2012-10-25 23:58:00 | 46.66 | 91% |
| 224 | 2012-10-25 23:43:35 | 48.34 | 91% |