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 |
|---|---|---|---|
| 2145 | 2012-11-27 08:50:46 | 58.50 | 89% |
| 1721 | 2012-10-17 06:15:56 | 58.33 | 91% |
| 676 | 2012-07-24 08:28:33 | 59.01 | 95% |
| 167 | 2012-06-18 08:14:51 | 47.41 | 89% |