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 |
|---|---|---|---|
| 1013 | 2013-06-18 14:31:23 | 68.59 | 90% |
| 671 | 2013-06-09 12:59:03 | 63.55 | 88% |
| 124 | 2013-03-28 02:01:35 | 48.25 | 87% |