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 |
|---|---|---|---|
| 1534 | 2012-10-01 14:51:30 | 64.02 | 97% |
| 1484 | 2012-09-30 08:38:44 | 53.61 | 90% |
| 1326 | 2012-09-26 16:17:35 | 51.90 | 89% |
| 969 | 2012-09-15 02:53:03 | 44.26 | 89% |