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 |
|---|---|---|---|
| 892 | 2011-06-01 20:03:51 | 91.75 | 95% |
| 723 | 2011-05-23 17:20:13 | 92.30 | 96% |
| 571 | 2011-05-11 15:52:02 | 89.09 | 96% |