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 |
|---|---|---|---|
| 1242 | 2013-11-18 00:26:38 | 67.64 | 95% |
| 1152 | 2013-10-16 10:30:41 | 69.54 | 96% |
| 268 | 2013-06-07 14:01:01 | 68.83 | 98% |