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 |
|---|---|---|---|
| 1039 | 2013-09-19 11:16:05 | 49.28 | 96% |
| 437 | 2013-07-29 03:17:04 | 54.93 | 98% |
| 202 | 2013-07-14 05:34:26 | 57.65 | 96% |