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 |
|---|---|---|---|
| 414 | 2012-05-01 18:13:26 | 102.49 | 99% |
| 355 | 2011-09-23 15:04:17 | 99.16 | 96% |
| 281 | 2011-09-11 11:20:55 | 96.47 | 95% |