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 |
|---|---|---|---|
| 830 | 2012-09-29 11:13:41 | 52.24 | 94% |
| 376 | 2011-09-10 14:21:58 | 45.74 | 93% |
| 318 | 2011-07-28 10:21:06 | 40.17 | 88% |
| 296 | 2011-07-28 05:37:39 | 46.47 | 94% |