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 |
|---|---|---|---|
| 396 | 2010-06-29 06:19:40 | 57.94 | |
| 230 | 2010-06-25 18:41:24 | 36.14 | |
| 14 | 2010-06-06 03:18:16 | 36.53 |