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 |
|---|---|---|---|
| 848 | 2011-04-24 12:28:06 | 54.76 | |
| 791 | 2011-04-15 00:40:29 | 44.01 | |
| 626 | 2011-04-03 19:15:08 | 43.93 |