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 |
|---|---|---|---|
| 765 | 2012-06-18 06:35:38 | 50.11 | 91% |
| 435 | 2012-06-06 16:00:50 | 47.42 | 92% |
| 222 | 2012-05-30 14:13:15 | 40.62 | 90% |