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 |
|---|---|---|---|
| 2046 | 2014-06-03 13:49:18 | 61.25 | 93% |
| 1814 | 2013-02-23 17:54:45 | 54.09 | 93% |
| 1332 | 2012-09-30 17:00:02 | 57.02 | 93% |
| 1008 | 2012-09-13 19:31:06 | 48.58 | 89% |