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 |
|---|---|---|---|
| 120 | 2012-02-22 20:56:08 | 72.64 | 95% |
| 111 | 2012-02-22 20:47:47 | 68.07 | 91% |
| 4 | 2012-02-16 04:57:46 | 67.14 | 90% |