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 |
|---|---|---|---|
| 1705 | 2013-11-20 23:52:21 | 67.68 | 93% |
| 1434 | 2013-09-11 23:47:38 | 64.64 | 92% |
| 1111 | 2012-12-17 22:15:04 | 67.14 | 95% |
| 927 | 2012-07-24 04:59:36 | 62.92 | 95% |