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 |
|---|---|---|---|
| 2492 | 2010-11-27 14:41:46 | 54.61 | |
| 1996 | 2010-09-26 14:31:05 | 54.65 | |
| 1611 | 2010-06-06 10:34:34 | 50.73 |