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 |
|---|---|---|---|
| 3616 | 2011-10-03 23:36:22 | 71.38 | 97% |
| 3309 | 2011-05-31 10:50:42 | 67.43 | 92% |
| 2416 | 2010-05-26 02:46:09 | 62.77 |