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 |
|---|---|---|---|
| 2063 | 2013-09-23 02:56:01 | 66.73 | 88% |
| 1982 | 2013-09-21 19:15:50 | 69.70 | 89% |
| 1932 | 2013-09-20 19:15:05 | 73.29 | 91% |