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 |
|---|---|---|---|
| 1554 | 2013-02-27 23:28:00 | 90.29 | 98% |
| 1332 | 2013-02-19 18:50:37 | 87.94 | 98% |
| 1026 | 2012-12-21 18:49:36 | 80.80 | 93% |