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 |
|---|---|---|---|
| 979 | 2011-09-30 05:27:02 | 65.28 | 83% |
| 484 | 2011-09-14 05:26:51 | 71.65 | 89% |
| 425 | 2011-09-13 01:35:04 | 73.66 | 90% |