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 |
|---|---|---|---|
| 1650 | 2013-06-29 11:24:46 | 63.25 | 94% |
| 1383 | 2012-09-21 07:42:53 | 59.04 | 94% |
| 565 | 2011-05-01 14:44:12 | 43.28 |