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 |
|---|---|---|---|
| 1196 | 2011-09-16 03:29:09 | 53.80 | 85% |
| 1193 | 2011-09-16 03:26:01 | 48.86 | 86% |
| 678 | 2011-08-20 17:18:17 | 75.15 | 94% |
| 585 | 2011-08-17 17:18:22 | 58.43 | 88% |