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 |
|---|---|---|---|
| 2613 | 2011-09-06 14:14:13 | 57.63 | 88% |
| 2001 | 2011-08-13 14:10:20 | 51.79 | 88% |
| 244 | 2011-03-05 06:24:01 | 37.87 |