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 |
|---|---|---|---|
| 1556 | 2012-07-18 12:37:43 | 79.09 | 98% |
| 799 | 2012-05-26 21:04:23 | 58.42 | 94% |
| 389 | 2012-04-29 04:28:32 | 68.92 | 100% |
| 303 | 2012-04-06 17:17:21 | 61.07 | 97% |