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 |
|---|---|---|---|
| 1543 | 2012-09-12 15:38:31 | 48.93 | 91% |
| 1169 | 2012-08-14 07:37:45 | 46.52 | 92% |
| 487 | 2012-06-16 12:59:41 | 43.66 | 92% |
| 268 | 2012-06-14 08:41:06 | 39.69 | 93% |