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 |
|---|---|---|---|
| 1383 | 2010-06-28 14:49:50 | 62.74 | |
| 1114 | 2010-06-25 23:51:48 | 69.38 | |
| 578 | 2010-06-19 23:14:47 | 68.30 |