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 |
|---|---|---|---|
| 1379 | 2013-08-28 07:33:14 | 71.72 | 96% |
| 1231 | 2013-08-23 08:47:28 | 67.84 | 93% |
| 469 | 2013-08-02 16:54:47 | 55.80 | 90% |